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Tofu Vegetable Laksa

Veggie.Lover's picture
Ingredients
  Peanut oil 2 Tablespoon
  Kaffir lime leaves 6 , finely shredded
  Palm sugar/Brown sugar 1 Tablespoon
  Vegetable stock 16 Fluid Ounce (2 cups / 500 milliliter)
  Coconut cream 16 Fluid Ounce (2 cups / 500 milliliter)
  Firm tofu 8 Ounce, cut into 1/2 inch thick slices (250 gram)
  Baby bok choy 1 Pound, leaves separated (1 bunch / 500 gram)
  Baby sweet corn 3 Ounce, halved (90 gram, fresh or canned)
  Red pepper 1 , sliced
  Egg noodles/Rice noodles 8 Ounce, soaked in boiling water for 2 minutes (250 gram)
  Bean sprouts 2 Ounce (60 gram)
  Fresh coriander leaves 3 Tablespoon
For spice paste
  Fresh red chilies 4 Small, chopped
  Spring onions 5 , finely chopped
  Finely chopped lemongrass/1/4 teaspoon dried lemon grass, soaked in hot water until soft 1 Tablespoon (fresh)
  Grated fresh ginger 1 Tablespoon
  Grated galangal 1 Tablespoon (fresh or bottled)
  Ground turmeric 1 Teaspoon
  Peanut oil 1 Teaspoon
Directions

1. To make paste, place chilies, spring onions, lemon grass, ginger, galanga (if using), turmeric and oil in a food processor or blender and process to make smooth paste.
2. Heat the 2 tablespoons of oil in a heavy-based saucepan over a medium heat, add spice paste and cook, stirring, for 5 minutes or until fragrant.
3. Stir in lime leaves, sugar, stock and coconut cream, bring to simmering and simmer for 15-20 minutes.
4. Add tofu, bok choy, sweet corn and red pepper and cook for 3 minutes or until bok choy is bright green and tofu is heated.
5. To serve, divide noodles between soup bowls, ladle over soup and garnish with bean sprouts and coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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