Directions

To Prep

1. Add all of the paste ingredients in a food processor and process until a fine paste has formed.

To Cook

1. Heat up the oil in a large pan and fry the paste over a low heat for 10 mins, stirring frequently.
2. Add in the vegetable stock, salt and the green parts of the lemongrass and mix. Cover the pan with a lid and bring to a simmer.
3. After the broth has simmered for 30 mins, remove the lemongrass and then stir in the coconut milk.
4. Add the seitan and tofu puffs, then stir through and cook for 3 mins.
5. Add in the sugar and lime juice, and season to taste with salt.
6. To serve, arrange the noodles in a bowl and ladle over broth. Top with tofu puffs, seitan, bok choy, beansprouts and chilli, and serve with a lime wedge.