Vegetable laksa

Bring a pot of water to a boil for the noodles.

Slice a third of an Asian eggplant into quarters; scoop balls of extra firm tofu with a melon baller (optional shape).

In a non-stick pan over medium heat with a drizzle of avocado oil, saute the eggplant and three broccolini 2 to 3 minutes; set aside.

Boil about 150 g thick rice noodles about 11 to 12 minutes, testing as they cook and stirring occasionally so they do not stick.

In a saute pan over medium heat, saute 2 tbsp red curry paste in 1 tbsp coconut oil 4 to 5 minutes; do not just dissolve it in the broth.

Stir in 1 tbsp curry powder, then 1 cup coconut milk.

Add 2 cups veggie stock, the broccolini and eggplant, three tofu puffs and the tofu; stir, cover and bring to a boil.

Drain the noodles into the serving bowl.

Season the broth with salt or soy sauce if the stock was unsalted, and pour over the noodles.

Top with a small handful of bean sprouts and fresh cilantro.