Step 1
Heat 1 tbsp cooking oil in a large pot over medium heat. Add laksa paste and sauté for 1–2 minutes until fragrant. Add water and coconut cream to the pot. Stir to combine and bring to a gentle boil.

Step 2
Add your protein (if using) and cook until just done. Adjust cooking time depending on the protein type.

Step 3
Add the tofu puffs and vegetables (e.g., bok choy) to the soup. Cook for 2–3 minutes until the veggies are tender but still bright.

Step 4
Cook egg noodles separately according to package instructions. Drain and divide into serving bowls.

Step 5
Pour the hot laksa soup with tofu, protein, and vegetables over the noodles. Adjust taste with sugar and fish sauce (or soy sauce).

Step 6
Garnish with chopped fresh coriander, green onions, and lime wedges. Serve immediately.