Quick Malaysian Veg Laksa with Tofu
Quick Malaysian Veg Laksa with Tofu
Making a quick spicy coconut noodle soup like this is super easy if you have most of the spices at hand. The trick with all soup noodle cooking is basically finding the right balance of sweet, sour and salty. If the end product doesn’t taste quite right, just keep tweaking: get the spice level you […]
Servings
2
Prep time
Cook time
Recipe
Dairy Free
Ingredients
- 1 brown onion, roughly chopped
- 3 garlic cloves
- 2cm piece ginger
- 1 lemongrass stalk, inner part only (or 1 tbsp lemongrass paste)
- 2 tsp ground coriander
- 1-2 fresh red chillies, to taste
- 1 tbsp raw sugar
- 1-2 tbsp tamarind paste
- 1-2 tbsp fish sauce (substitute tamari for a vegetarian or vegan version)
- 2 tbsp coconut or sesame oil
- Splash of water
- Soup:
- 400mL full-fat coconut milk
- 500mL vegetable stock, chicken stock or water
- 200g firm tofu, cubed
- 160–180g fresh rice noodles (or Hokkien)
- ½ red capsicum, sliced
- 1 handful green beans or snow peas, trimmed
- 2 handfuls shredded wombok or baby spinach
- 1 handful bean sprouts
- To serve:
- Juice ½ lime
- Chilli or sesame oil
- Lime wedges
Method
- Blend all the spice paste ingredients together until smooth, adding a splash of water to get it moving.
- Add the paste to a hot pot or wok over medium heat and fry for 3–4 mins, stirring, until it darkens. Add the coconut milk and stock and bring to a gentle simmer.
- Add the tofu and noodles and simmer for 5–6 mins. Add the capsicum, beans and wombok if using, and cook for a further 3 mins until the harder vegetables are just tender.
- Kill the heat, then stir through the bean sprouts and the baby spinach if using, so they barely wilt.
- Squeeze in the lime juice and ladle into bowls. Garnish with coriander, a drizzle of chilli or sesame oil and a wedge of lime
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