RECIPE: Vegan Laksa

Laksa is a Singaporean/Malaysian spicy coconut noodle broth soup. Here's our feel-good vegan version, using a mix of SaveAGram spices for the perfect flavour:
SERVES 2
Ingredients
1/2 kg thick fresh rice noodles. Or can substitute with cooked dry rice noodles
3 cups freshly squeezed coconut milk (method - grate 1 small coconut and add 1/2 cup warm water. Blend for a few seconds and squeeze milk through a sieve. Return coconut to blender with 1 cup warm water and squeeze out. Repeat once more with 1/2 cup water again. Keep 3 separate milks in fridge while rest of the ingredients are prepared)
6 long beans or around 10 normal beans, cut in 1 inch pieces
1 piece firm tofu, cubed
1 small piece dried soya skin or yuba soaked in warm water till soft
1 handful of bean sprouts
3 cabbage leaves, cut in chunks
For the curry paste:
1 inch piece galangal (or normal ginger)
1 lemon grass with the outer tough layers removed and chopped fine
4 shallots peeled and chopped, or 1 small onion chopped
Leaves from 3 stalks of laksa leaves
3 dry Saveagram chillies soaked in water
2 teaspoons of Saveagram coriander powder
1 teaspoon of Saveagram turmeric
Pinch of Saveagram cumin powdered (optional)
1/2 tsp of south Indian meat curry powder (optional) or 1 tablespoon of tamari soya sauce