A soupy noodle broth, Laksa is a Malay specialty and tastes wonderful on a cold winters night
Recipe Tags
Veg
Medium
Everyday
Pan Asian
Boiling
Soups
Ingredients Serving: 4
1 cup carrots and beans
100 grams tofu
100 grams broccoli
Sea salt according to taste
freshly ground black pepper
olive oil
2-3 fresh red chillies deseeded
3 cloves garlic
1 inch piece of ginger peeled
1 large bunch fresh coriander leaves picked stalks reser
1 tblsp sesame oil
2 lemons zested and juiced
2 tblsp light soya sauce
800 ml coconut milk
300 ml vegetable stock
200 gms noodles
1 red chilli sliced
1 bunch green onions only greens
2 tblsp olive oil
Instructions
In a blender add chillies, garlic, ginger and coriander stalks, sesame oil, lime juice, zest and soya sauce and blend into a thin paste.
Heat a pan. Add olive oil to it and quickly stir in the paste. Cook for about a minute before adding the coconut milk and vegetable stock. Turn down the heat and simmer for about 5 minutes. Adjust seasoning.
Add the vegetables and simmer for an additional 10 minutes. Meanwhile boil noodles according to the instructions on the packet. Drain and set aside.
Once the vegetables are tender, add in the tofu and noodles into the soup and mix well. Turn off the heat.
Pour into bowls and top with sliced red chilli and green onions. Serve with a wedge of lemon
Reviews (3)  
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In a blender add chillies, garlic, ginger and coriander stalks, sesame oil, lime juice, zest and soya sauce and blend into a thin paste.
Heat a pan. Add olive oil to it and quickly stir in the paste. Cook for about a minute before adding the coconut milk and vegetable stock. Turn down the heat and simmer for about 5 minutes. Adjust seasoning.
Add the vegetables and simmer for an additional 10 minutes. Meanwhile boil noodles according to the instructions on the packet. Drain and set aside.
Once the vegetables are tender, add in the tofu and noodles into the soup and mix well. Turn off the heat.
Pour into bowls and top with sliced red chilli and green onions. Serve with a wedge of lemon
INGREDIENTS
SERVING: 4
1 cup carrots and beans
100 grams tofu
100 grams broccoli
Sea salt according to taste
freshly ground black pepper
olive oil
2-3 fresh red chillies deseeded
3 cloves garlic
1 inch piece of ginger peeled
1 large bunch fresh coriander leaves picked stalks reser
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