1. Place garlic, shallots, lemongrass, chilis, and cilantro into the bowl of a food processor. Add a splash of water and blend to a fine paste. Add mixture to a soup pot with another splash of water. Cook, stirring, for 5 minutes until soft.
2. Add coconut milk, stock, and fish sauce to pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine metal strainer, pressing paste to extract as much flavor as possible.
3. Return liquid to pot and bring to a simmer. Add corn and cook for 10 minutes. Squeeze juice from limes and add to soup. Season to taste with salt and pepper.
4. Garnish with avocado and remaining [q:1/4] cup of cilantro. Serve.

1. Heat oil in a wok or large skillet. Add onion and stir-fry over medium heat for 10 minutes, stirring, until golden. Add laksa paste and fry, stirring, for 2 minutes longer.
2. Add coconut milk, stock, and corn and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Add salmon slices and spinach, stirring to immerse them in the liquid. Cook for 4 minutes until fish is opaque all the way through and flakes easily.
4. Meanwhile, put noodles into a large heatproof bowl, cover with boiling water, and soak for 30 seconds, or according to package directions. Drain well and then stir
5. them into the curry. 
6. Pour curry into four warm serving bowls and garnish with scallions, cilantro, and lime wedges. Serve immediately.

1. Whisk together tamari, vinegar, sugar, and peanut butter until smooth. Set aside.
2. Add 1 teaspoon of the oil to a skillet set over medium heat. Add beaten eggs and stir-fry until eggs are scrambled and cooked through.
3. Add remaining teaspoon of oil to skillet with eggs. Add tofu, garlic, white parts of scallions, and chili sauce. Stir-fry mixture for 2 to 3 minutes. 
4. Add bean sprouts and stir-fry until wilted. Add bamboo shoots and stir in peanut sauce.
5. Garnish with green parts of scallions and lime wedges. 

1. Place the pasta in a large bowl, pour warm water over to cover and soak 20 minutes until tender.
2. Mix together the shoyu, maple syrup, lime juice, water and ginger. Set aside.
3. Heat the hot pepper sesame and olive oil in a large skillet or wok. Sauté the garlic for 1 minute. Add the carrots, scallions, mung bean sprouts and snow peas. Sauté 1 to 2 minute. Add the shoyu and lime juice mixture. Drain the pasta and place in the skillet. Toss until the pasta is hot and softens, about 2 minutes or so. Toss in the parsley and serve with the peanuts on top for garnish.
4. For those with peanut allergies, other nuts such as roasted cashews or slivered almonds may be substituted.

1. In a large bowl, whisk together lime juice, 2 tablespoons of water, fish sauce, and sugar until sugar dissolves.
2. Add cucumber, shallots, and chilies. Toss together and let stand 30 minutes.
3. Sprinkle with peanuts, mint, and cilantro.

Dressing

1. In a small mixing bowl, whisk all dressing ingredients until well combined and sugar is dissolved. Set aside.

Salad

1. Soak noodles in warm water for 15 minutes; drain.
2. Cook noodles in boiling water for one minute and drain. Chill under running water.
3. Cut cooked noodles, using a couple of crisscross cuts with a sharp knife (otherwise noodles will be too long and difficult to eat).
4. Toss them with dressing to coat well.
5. In a large salad bowl, toss the greens in enough dressing to coat.
6. Divide them among 6 chilled salad plates or bowls.
7. Place noodles in a mound in the center of the greens.
8. In the same salad bowl, toss the chicken, prawns, raisins, mint, cilantro, chile pepper, cucumbers and green onions with desired amount of the dressing.
9. Mound this mixture on top of the noodles and garnish with chopped peanuts and a few cilantro and mint sprigs.