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Preparing lemongrass - Peel away the tough outer leaves using your fingers, then slice 2 inches off the lower bulb to get the inner white core. Roughly chop them into smaller pieces before using them.
Place all ingredients needed to make the paste in a food processor. Blend until smooth.
Heat a tablespoon of oil in a Dutch oven over medium-high heat. Fry laksa paste for 10-15 minutes to reduce and brown it, stirring frequently.
Add broth and coconut milk. Bring the mixture to a boil, and lower the heat to a gentle simmer. Let it cook for 15 minutes.
When the time is up, add tofu puffs to the pot and cook for another minute.
Stir in soy sauce and sugar, and add salt to taste.
While the soup is cooking, cook your noodles according to the package instructions. Drain and rinse them under cold water.
Divide the noodles into 4 bowls, and add tofu puffs, bean sprouts, cilantro, and sliced red chilies. Ladle soup over noodles. Serve your vegan laksa while warm.