To make the laksa, place the chillies, ginger, garlic, lemon grass, coriander seeds with stem and oil in a food processor and blend until smooth.
Gently fry the smooth mixture in a wok until it becomes aromatic.
Add the tomatoes to the wok and cook for 5 minutes.
Pour in the coconut milk and bring to the boil.
Add the sweet potatoes and cook for about 8 – 10 mins until they are tender.
Add the mushrooms and noodles and cook for a further 5 mins to heat through.
Divide into 4 deep bowls and serve.
Add chopped spring onion, mint leaves and lime wedges to serve.
Cook the konnyaku noodles in permitted vegetable stock for more flavour.
*Remember - This recipe is exchange free. Always check the protein content on labels as ingredients lists can change. Use the NSPKU foods list to check for permitted foods