Tofu and Mushroom Laksa

There is something so nourishing about a hot bowl of soupy noodles that literally warms the soul! The best thing about this recipe is you can mix and match your proteins. Simply swap the tofu for chicken, seafood or a combination of both.

Prep time: 15 mins

Cook time: 10 mins

Serves 2

Ingredients

2 tsp extra-virgin olive oil

2 cups salt-reduced vegetable stock

1 tbsp salt-reduced soy sauce

1 tbsp fish sauce

1 tbsp palm sugar

100g vermicelli noodles

400ml can coconut milk

200g firm tofu, cut into 2cm cubes

100g fresh shiitake mushrooms, thinly sliced

100g snow peas, trimmed and halved lengthways

1 spring onion, finely sliced

1 lime, juiced

For the laksa paste:

2 tsp extra-virgin olive oil

2 tsp chilli paste

1 lemongrass stalk, white part only, thinly sliced

2 garlic cloves, minced

2-3cm pieces of ginger, minced

1 long red chilli, thinly sliced

½ tsp ground coriander

½ tsp ground turmeric

¼ tsp ground cumin

To garnish:

Bean sprouts

½ long red chilli, thinly sliced

Fresh coriander leaves

Crispy fried shallots

Method

To make the laksa paste, place all ingredients in a mortar and pound with a pestle for 5 minutes. Alternatively, add all ingredients to a food processor and process until smooth.   

Heat oil in a wok over medium-high heat.  Add the laksa paste and fry for 30 seconds, or until fragrant.  Add the stock, soy sauce, fish sauce and palm sugar and bring to a simmer. 

Meanwhile, place the noodles in a large heat-proof bowl, cover with boiling water and set aside for 2-3 minutes.  Drain, rinse under cold water and set aside. 

Reduce wok heat to low, add the coconut milk, tofu, mushrooms, snow peas and half the spring onion.  Simmer for 1-2 minutes, then remove from heat.  Stir through the lime juice.

To serve, divide the noodles into two bowls.  Ladle the soup over the noodles and top with the remaining spring onion, bean sprouts, chilli, coriander leaves and fried shallots.