Laksa Noodle Soup

with Lemongrass and Fried Tofu

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Instructions

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1 Prep vegetables

Peel and chop the shallots and garlic. Peel and grate the ginger. Finely slice 5/7.5/10 cm of the white part of the lemon grass, keep the rest whole.

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2 Fry tofu

Slice the tofu into bite-size cubes. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu cubes and fry for 5 min until golden and crispy. Season and set aside.

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3 Fry soup base

Heat a saucpan over a medium-low heat with a drizzle of oil. Once hot, add the shallots and garlic and fry for 1-2 min. Add the ginger, lemon grass (chopped and non-chopped), yellow curry paste and brown sugar.

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4 Add liquid

Add the coconut milk, measured water and vegetable stock cube. Simmer for 5 min. Remove the pot from the heat and remove the large piece of lemon grass from the broth. Add the tamari, bean sprouts and 0.5/0.75/1 Tbsp of lime juice. Leave to stand, covered, for 5 min. Season to taste with salt.

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5 Soak vermicelli

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

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6 Prep toppings and serve

Finely slice the spring onion and red chilli. Chop the peanuts. Pick and rinse the Thai basil leaves. Divide the drained vermicelli noodles among bowls. Top with the fried tofu cubes and hot broth. Garnish with the spring onion, chilli, Thai basil leaves and peanuts.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelised.

This Malaysian supper is all about the broth.

Cooking Time: 20 min

Cals 506 · Prot 21.2 · Carbs 71 · Fat 17.6

Ingredients

Number of people

Broth

Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Lemon grass 1.00 Pieces
Olive oil 1.00 Tbsp
Yellow curry paste 20.00 Grams
Brown sugar 15.00 Grams
Coconut milk 400.00 ML
Water 400.00 ML
Vegetable stock cube 0.50 Pieces
Tamari 15.00 Grams
Bean sprouts 50.00 Grams
Lime 1.00 Pieces
Salt 0.50 Tsp

To serve

Firm tofu 250.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Rice vermicelli 100.00 Grams
Spring onion 30.00 Grams
Red chilli large 1.00 Pieces
Peanuts 30.00 Grams
Thai basil 15.00 Grams

This Malaysian supper is all about the broth.

Cooking Time: 20 min

Cals 506 · Prot 21.2 · Carbs 71 · Fat 17.6

Instructions

photo

1 Prep vegetables

Peel and chop the shallots and garlic. Peel and grate the ginger. Finely slice 5/7.5/10 cm of the white part of the lemon grass, keep the rest whole.

photo

2 Fry tofu

Slice the tofu into bite-size cubes. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu cubes and fry for 5 min until golden and crispy. Season and set aside.

photo

3 Fry soup base

Heat a saucpan over a medium-low heat with a drizzle of oil. Once hot, add the shallots and garlic and fry for 1-2 min. Add the ginger, lemon grass (chopped and non-chopped), yellow curry paste and brown sugar.

photo

4 Add liquid

Add the coconut milk, measured water and vegetable stock cube. Simmer for 5 min. Remove the pot from the heat and remove the large piece of lemon grass from the broth. Add the tamari, bean sprouts and 0.5/0.75/1 Tbsp of lime juice. Leave to stand, covered, for 5 min. Season to taste with salt.

photo

5 Soak vermicelli

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

photo

6 Prep toppings and serve

Finely slice the spring onion and red chilli. Chop the peanuts. Pick and rinse the Thai basil leaves. Divide the drained vermicelli noodles among bowls. Top with the fried tofu cubes and hot broth. Garnish with the spring onion, chilli, Thai basil leaves and peanuts.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Turn only once it's caramelised.

Ingredients

Number of people

Broth

Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Lemon grass 1.00 Pieces
Olive oil 1.00 Tbsp
Yellow curry paste 20.00 Grams
Brown sugar 15.00 Grams
Coconut milk 400.00 ML
Water 400.00 ML
Vegetable stock cube 0.50 Pieces
Tamari 15.00 Grams
Bean sprouts 50.00 Grams
Lime 1.00 Pieces
Salt 0.50 Tsp

To serve

Firm tofu 250.00 Grams
Olive oil 2.00 Tbsp
Salt 0.50 Tsp
Rice vermicelli 100.00 Grams
Spring onion 30.00 Grams
Red chilli large 1.00 Pieces
Peanuts 30.00 Grams
Thai basil 15.00 Grams
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