Heat oil in an heavy bottom pot. Add curry leaves.
Add the prepared laksa paste. Saute on medium heat.
Add salt as per taste and saute.
After couple of minutes the paste will start cooking and leaving oil.
Cook well for 6-7 minutes on medium heat till all the raw flavors of paste is removed. Oil will start to separate. The paste should be sauteed well.
Add lemon grass leaves. (This is optional. I love the fragrance and taste of lemon grass leaves and hence I prefer adding them). Saute for another minute.
Add spices - garam masala and kitchen king masala or if you have curry powder add it and chopped coriander. Saute well.
Add the coconut milk. Mix well. If needed use a hand whisk to break the lumps.
Add 5 cups of water , sugar, soy sauce, chili sauce, kaffir lime leaves.
Add tofu and mushrooms. Let it cook and boil for 5-6 minutes.
Add all the tossed veggies and bring the mixture to boil.
Add mint leaves at the end . The laksa curry is ready.
Take a deep bowl. Add 50 g of cooked rice noodles in it. Pour the vegetables, mushrooms and tofuf from the prepared laksa curry.
Pour 2-3 laddle full of laksa soup in the bowl and cover the vegetables, tofu,mushrooms and noodles in it. Garnish with lemon wedge, curry leaves, coriander leaves, mint leaves and some chili sauce. (you can also add bean sprouts).
Serve the vegetable laksa piping hot . The leftover can be refrigerated for couple of days in an airtight container.