Spicy Coconut Soup

-The Asian Vegan Kitchen via Etsy.com

1. Using a food processor, grind the spice paste ingredients together until smooth, using a little water if needed.
2. For the soup, heat the oil in a saucepan and sauté the ground spice paste for 2–3 minutes over medium heat, until fragrant. Stir in the lemongrass, lime leaves, galangal, and tofu.
3. Add the coconut milk, water, and salt. Bring to a boil and simmer over low heat for 6–8 minutes. Add the tomato to the simmering broth.
4. Arrange the garnishes on the table. Immerse the noodles in boiling water for a few seconds. Drain and divide between individual bowls. Pour a ladleful of the hot coconut broth into each bowl. Invite your guests to add their favorite garnish.

FOR THE SPICE PASTE

1 tablespoon coriander seeds
1 tablespoon cumin seeds
6 candlenuts or cashews
5 fresh red chilies

2 cloves garlic, crushed
¾ inch (2-cm) cube galangal, sliced
½ teaspoon turmeric
¼ teaspoon nutmeg

FOR THE SOUP

3 tablespoons peanut oil or vegetable oil
1 stalk lemongrass, halved and crushed
3 kaffir lime leaves
2 slices galangal
7 ounces (200g) atsuage deep-fried tofu, sliced
2 cups (480ml) coconut milk
1 cup (240ml) water
²⁄³ teaspoon salt
1 medium tomato, cut into 8 wedges
11 ounces (310g) wheat flour noodles or thin spaghetti, cooked

FOR THE GARNISHES

2 scallions, finely sliced
½ cucumber, sliced
Celery leaves

Bean sprouts
Lettuce leaves, shredded

Sambal (see below)
Krupuk deep-fried crackers