Vegetable and coconut noodles

1 Tbl coriander seeds
1 Tbl cumin seeds
½ tsp turmeric
5 raw cashews
2 red chillies (or more to taste)
2 cloves garlic

Grind all the above ingredients to a paste.

oil
1/2 lemongrass stalk, chopped and crushed
2 kaffir lime leaves
tofu, sliced into strips (I used Japanese-style ready fried)
500ml coconut milk
1 cup water
green vegetables (I used spinach and broccoli)
200g udon noodles

Prepare the noodles as instructed on packet.

Fry the spice paste in oil for a few minutes. Add lemongrass, kaffir lime leaves and sliced tofu.
Add coconut milk and water. Add green vegetables.
Simmer gently until vegetables are cooked and flavours are combined.
Place noodles in individual bowls and pour coconut soup over.