Prepare the vegan chicken style broth by adding all the ingredients to a 2 litre pot, bring to a boil, then simmer for at least 30 minutes after water boils.

In a large pan or wok heat the oil over medium low heat. Add garlic and ginger, sauté for 1 minute, then add lemongrass and chillies, then cook for 2 minutes.

Add the laksa paste, then turn the heat to medium, cook for around minutes or until the oil starts to separate, stirring from time to time.

Meanwhile combine the chilli oil, sugar and soy sauce into a small bowl.

Add the chilli oil mixture to the wok along with vegetable chicken style stock, coconut milk and vegetarian fish sauce. Bring to a boil, then simmer for 10 minutes covered with a lid.

Taste the broth and stir in some lime juice and extra vegan fish sauce if needed.

Add tofu puffs (you can cut these in half if too big), stir well, bring the broth back to a boil then turn off the heat and allow to rest for around 5-7 minutes covered with the lid.

Top with bean sprouts and the garnishes of your choice, a couple of lime wedges and serve right up.