• Trim the pak choi then halve lengthways.
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Halve the lime. Thinly slice the chilli.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pot over high heat with a glug of oil. 
• Chop the tofu into 2cm cubes and pat dry with kitchen paper.
• Once the oil is hot, add the tofu and carrot.
• Fry until tofu is slightly crispy and carrot is softened, 6-8 mins. Season with salt and pepper.

NOTE: Swapping to chicken? Add to the pot wth the carrot, season with salt and pepper and fry until browned, 5-6 mins, before adding the Thai spice.

• Add the Thai spice and korma paste and cook for 2-3 mins.
• Stir in the coconut milk, stock and 300ml water (per 2P).
• Bring to the boil, cover and simmer for 8-10 mins.

• While the laksa simmers, place a pan over medium-high heat with a drizzle of oil.
• Once hot, lay in the pak choi. Season with salt and pepper.
• Cook on one side for 2 mins then turn over and cook for another 2 mins. 
• Add the garlic to the pak choi and fry for 1 min. It should be slightly browned and charred. 
• Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.

• When the laksa has 1 min of cooking time remaining, add the noodles.
• Stir carefully to separate the noodles and allow them to warm through. 
• Season to taste with salt, pepper and a squeeze of lime juice.

• Divide the laksa between bowls.
• Top with garlic pak choi and sliced chilli (use less if you don't like spice).
• Cut any remaining lime into wedges and serve alongside.