Vegetarian Laksa

Ingredients (serves 2)

75g bean sprouts
1 can (400mls) of coconut milk
1 cup vegetable stock
100g button mushrooms
1 lime
1 shallot (or small onion)
4 garlic cloves
1 inch of ginger
1 red chilli
2tsp ground coriander
2tsp ground cumin
2tsp ground turmeric
1 stick of lemon grass
100g rice noodles (vermicelli)
Salt and pepper
1 tofu block
Soy sauce
Sprigs of fresh coriander (optional)


Wrap the tofu in kitchen roll and place a weight on it to slowly drain the water out.

Finely slice the onion and fry in some oil. Once you have done this, add the chopped chilli, garlic and ginger. Fry for a couple of minutes before adding the spices, a bashed lemon grass, a splash of soy sauce, vegetable stock, coconut milk, bean sprouts and mushrooms (whole). Leave it to blip away for about 15 minutes.

When the tofu is ready, fry the block whole in some oil. Once it is cooked well on both sides, add some soy sauce (be careful as it might spit). When the tofu is nearly ready (it should be a rich golden brown on both sides), add the noodles to the soup.

Once the noodles are cooked through, put the soup into serving bowls. Slice the tofu and place on top of the soup along with some sliced chilli and a few sprigs of coriander and a wedge of lime to squeeze over.

Vegetarian Laksa.php

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