Laksa Noodle Soup

Name: Laksa Noodle Soup with Lemongrass and Fried Tofu
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 2 Pieces of Small zucchini; 1 Pieces of Lemongrass; 1 Tbsp of Vegetable oil; 20 Grams of Yellow curry paste; 10 Grams of Brown sugar; 400 ML of Coconut milk; 400 ML of Water; 1 Pieces of Vegetable stock cube; 15 Grams of Tamari; 1 Pieces of Lime; 1 Tsp of Salt; 300 Grams of Firm tofu; 1 Tsp of Salt; 4 Tbsp of Vegetable oil; 100 Grams of Rice vermicelli; 40 Grams of Spring onion; 1 Pieces of Large red chilli; 40 Grams of Unsalted peanuts; 15 Grams of Thai basil

with Lemongrass and Fried Tofu

This Malaysian supper is all about the broth.

Cals 991 · Prot 45 · Carbs 82 · Fat 59

Vegan

20 min

Laksa Noodle Soup with Lemongrass and Fried Tofu

This Malaysian supper is all about the broth.

Cals 991 · Prot 45 · Carbs 82 · Fat 59

Vegan

Ingredients

Broth

Shallots

1 Piece

Garlic cloves

2 Pieces

Ginger

30 Grams

Small zucchini

2 Pieces

Lemongrass

1 Piece

Vegetable oil

1 Tbsp

Yellow curry paste

20 Grams

Brown sugar

10 Grams

Coconut milk

400 ML

Water

400 ML

Vegetable stock cube 15*

0.5 Pieces

Tamari 9*

15 Grams

Lime

1 Piece

Salt

0.5 Tsp

To serve

Firm tofu 9*

300 Grams

Salt

0.5 Tsp

Vegetable oil

4 Tbsp

Rice vermicelli 10*

100 Grams

Spring onion

40 Grams

Large red chilli

1 Piece

Unsalted peanuts 1*

40 Grams

Thai basil

15 Grams

Allergens

*15 Celery, *9 Soya, *10 Wheat, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4146 / 991
Fats (g)	58.9
of which saturated (g)	24.4
Carbohydrates (g)	82
of which sugars (g)	15.5
Fibers (g)	17.3
Proteins (g)	44.8
Salt (g)	5.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel and chop the shallots and garlic. Peel and grate the ginger. Chop the zucchini into thin sticks. Finely slice 5 cm of the white part of the lemongrass, keep the rest whole.

2 Fry tofu

Chop the tofu into bite-size cubes. Sprinkle with salt. Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the tofu cubes and fry for 5 min until golden and crispy (see pro tip). Set aside.

3 Fry soup base

Meanwhile, heat a soup pot over a medium-low heat with a drizzle of oil. Once hot, add the shallots and garlic and fry for 1-2 min.

4 Add and simmer

Add the zucchini, ginger, all of the lemongrass, yellow curry paste (spicy!), sugar, coconut milk, measured water and vegetable stock cube. Simmer for 5 min. Remove the pot from the heat and remove the large piece of lemongrass. Add the tamari and 0.5 Tbsp of lime juice. Set aside, covered, for 5 min. Season to taste.

5 Soak noodles

Meanwhile, add the vermicelli noodles to a pot or bowl and cover with boiling water. Stir once. Leave to soften for 3 min. Drain once tender.

6 Prep toppings and serve

Meanwhile, finely slice the spring onion and red chilli. Chop the peanuts. Pick and rinse the Thai basil leaves. Divide the drained noodles among bowls. Top with the fried tofu cubes and the hot broth. Garnish with the spring onion, chilli (spicy!), Thai basil leaves and peanuts.

More recipes like this