Vegetable Laksa With Noodles
[Vegan, Gluten-Free]

For the Paste:

• 5 whole red dried chilis, soaked in boiling water for 10 minutes
• 1 tablespoon chili paste
• 2 tablespoons olive oil
• 5 cloves raw garlic, cloves
• 1 4-inch piece fresh ginger, peeled
• 1 stalk of fresh lemongrass, chopped, hard outside layer removed
• 6-8 cashews, raw
• 1 Thai red chili, fresh
• 1 large or 2 small shallot onions, coarsely chopped

For the Soup:

• Laksa paste (recipe above)
• 1/2 cup coconut cream (refrigerate a can of Thai coconut milk overnight and use only the thick white cream)
• 2 cups broccoli pieces, small pieces
• 2 cups baby Shiitake mushrooms, whole
• 1 tablespoon tomato paste
• 1 teaspoon sesame chili oil
• 2 tablespoons unrefined cane sugar or more to taste
• 1/2 teaspoon sea salt or more to taste
• 16 ounces water
• 2 1/2 teaspoon vegetable bouillon or paste
• 2 limes, juiced
• 1 teaspoon toasted sesame oil

For the Garnish:

• Cilantro, chopped
• 1/2 pound rice noodles, cooked
• Lime, cut into wedges
• Green onions, sliced