Laksa soup

Ingredients

• 4 cups (500 ml) chicken stock / bouillon added to water
• 1.5 tbsp oil
• 4 garlic cloves minced
• 1 inch piece of ginger, finely grated or 1 tbps ginger paste
• 1 tbps lemongrass
• 2 birds eye chillis, finely chopped or 1 tbsp red pepper flakes
• 1 cup laksa paste 
• 2 x14 oz can lite coconut milk 
• 1 tbsp fish sauce 
• 1 tbsp lime juice
• 6 oz of vermicelli noodles, dried
• 1 can of mung bean sprouts
• 1 package of  tofu puffs, cut in half

Instructions

1. Heat oil in a large saucepan or small pot over medium low heat. 
2. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. 
3. Cook for 1 minute.
4. Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
5. Add chicken stock, coconut milk, and fish sauce. Place lid on and simmer on for 10 minutes.
6. Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. 
7. Leave on turned off stove with lid on for 5 minutes.
8. Prepare noodles per packet directions.
9. Divide noodles between 2 bowls. Pour broth over noodles.