Coconut laksa with tofu and rice noodles

Steps

1. Soak the rice noodles in hot water for 8 minutes and drain.
2. Fry garlic, ginger and curry paste or curry powder in a pot for 1 minute, then add the coconut milk and 250 ml water.
3. Add the cubed tofu, sliced mushrooms and bok choy and simmer for 6 minutes, then season with tamari and lime.
4. Put the noodles in a deep bowl and pour the soup over them.