Curry Laksa Soup

1. To prepare the spice paste: Grind everything into a paste using a mortar & pestle and set aside in a bowl. 2. To prepare the noodles: Pre-soak rice noodles for 2 hours and while waiting, bring water to a boil in a pot then pour the hot water over the noodles to blanch. Drain and set aside. 3. To cook the broth: Cover the bottom of a pot with a thin layer of water, heat at medium temperature and wait for the water to sizzle. Saute the spice paste and galangal for 8 minutes, stirring occasionally. Add 2 tbsp of water whenever the pan dries up. 4. To steam the veggies: Bring water in a steamer to a boil and steam carrots and corn for around 20 minutes until fork tender. Steam brocolli for 3-4 minutes. 5. To prepare the tempeh: Heat a non-stick pan to medium temperature then pan-fry the tempeh or tofu with a bit of water until both sides are brown. You may coat with a bit of coconut oil after turning off the heat. 6. After cooking the basa gede, pour the water in the pot, bring to a boil then simmer for 8 minutes. 7. Add gata, sea salt and miso and simmer at medium heat for another 3 minutes, stirring frequently without the lid. NOTE: Be careful not to boil the milk. 8. Turn off the heat and remove the galangal. Serve noodles in a bowl, some of the veggies and pour soup over it with garnishes on top. Put a dollop of miso sambal on top, sprinkle minced kaffir lime leaves and garnish with cilantro and a wedge of lime. NOTE: Soup should be served piping hot.