Kari Laksa
[Vegan]

To Make the Chili Paste:

1. Place all chili paste ingredients into a blender and blend until smooth for 3 minutes.
2. Pour into a bowl and set aside.

To Make the Soup:

1. Heat 1 teaspoon of oil in a non-stick pan or skillet over medium heat. Add tofu and cook for 5 minutes, turning occasionally so that all sides are slightly browned. Turn off heat and set aside.
2. Heat oil in a pot over medium heat and add cinnamon stick and curry leaves.
3. Stir for a few seconds until fragrant.
4. Add the chili paste and cook for 5 minutes, stirring frequently.
5. Add 1 cup (235 ml) of water and bring to a boil.
6. Add green beans, tofu, coconut milk, soy sauce, and sugar.
7. Turn down heat and simmer for 10 minutes.
8. Stir to combine, cover pot and turn off heat.
9. Discard curry leaves before serving.

To Assemble:

1. In a large pot, boil water for the noodles.
2. When water boils add noodles, cook for 2 minutes, and drain.
3. Add 1 cup of noodles to each serving bowl (this measurement does not have to be precise).
4. Top with 3 ladles of soup, a handful of bean sprouts, and top with 5 or 6 mint leaves.
5. Serve with 2 lime wedges on the side.
6. Before you dive in, squeeze with lime and stir.
7. Serve with chopsticks and a spoon.