Category: Main Course, Soup
Cuisine: Malaysian
Yields:
2 Servings
Mushroom and Tofu Laksa –
This is a fantastic vegetarian take on a Malaysian classic – The list of ingredients is long – you could use a commercial Laksa Paste, but I prefer to make my own.
Ingredients
Adjust Servings
-
Laksa Paste
- Laksa Soup
- To Serve
Instructions
- Dry fry coriander fennel and cumin until fragrant.
- Grind to a coarse mixture in a pestle or spice grinder.
- Add the rest of the sauce ingredients to a blender or food processor and blend to a paste.
- Heat oil in a saucepan over medium heat.
- Add half of the curry paste and fry until fragrant – 2 to 3 minutes.
- Add the mushrooms and vegetables and cook for 3 minutes.
- Add the stock, coconut milk, lime juice and remaining curry paste and bring to the boil.
- Reduce heat and simmer for 10 minutes.
- Meanwhile, fry the tofu over a medium heat, tossing occasionally, until golden.
- Cook the dried noodles as directed or blanch the fresh noodles in boiling water.
- Divide the drained noodles into serving bowls and cover with the soup.
-
Garnish with the bean sprouts, spring onions, cucumber, tofu and coriander sprigs.
Notes
The easiest way to peel fresh ginger is to scrape it with a teaspoon - this removes the skin without losing any of the flesh.
This is really delicious! The recipe was easy to follow and not hard to make – though I confess I bought some laksa paste. Highly recommended.
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