Malaysian Laksa

Paste
1 inch ginger root, sliced
1 stalk lemongrass, just white part, sliced
4 cloves garlic
1 tsp fennel seeds
3 tbsp cashew nuts, soaked for ten minutes
1 green chile, sliced
1 tsp ground turmeric
1 tsp lime juice
1 tsp roasted ground coriander
1/2 tsp cayenne pepper
Handful of cilantro

Soup
1 tbsp coconut oil
Laksa paste
1 broccoli, cut into florets
1 carrot, thinly sliced
3 cups vegetable broth
2 cans coconut milk
1 cup swiss chard or spinach
2 cups white mushrooms, sliced
8 oz rice noodles, uncooked
Cilantro, mint (optional)

Serves Four     Total Time: 40 minutes
Add the fennel seeds to a pan over low heat and roast for about three minutes. Then add the fennel seeds to a mortar along with the other paste ingredients and grind until consistency is smooth. Alternatively you can use a blender or food processor.
Add the coconut oil to a large pot or pan over medium heat. Add the paste and fry for about three minutes. Then add in the mushrooms and stir for about three minutes. Then pour in the top two thirds of each can of coconut milk, as well as the broth, broccoli and carrots. Bring to a boil, then add in the noodles and simmer open for about ten minutes. Then add in the swiss chard, stir and cook for another two minutes. Serve warm and garnish with cilantro and or mint.