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Creamy Laksa Noodle Soup with Golden Tofu Bites
Take inspiration from a popular Southeast Asian dish - laksa. Give it a vegan twist by topping it with crispy bites of tofu. Fresh lemongrass and Thai red curry paste for deep flavour. A squeeze of lime and a swirl of maple syrup for balance. Brown rice noodles soak up this luxurious soup.
Prep in 10
5 plants
Serving size
Ingredients
- 1 fresh lemongrass stalk (use half)
- 2 garlic clove
- 1 tsp ground coriander (use half)
- 1 handful of fresh coriander (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 80g sugar snap peas (use half)
- 1 unwaxed lime (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tbsp red Thai curry paste (use half) (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 1 shallot (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 large tomatoes (use half)
Nutritional Information
Calories: 654
Protein: 32g
Carbs: 55g
Fat: 33g
Ingredients
- 1 unwaxed lime
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 shallot
- 1 fresh lemongrass stalk
- 2 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tsp ground coriander
- 4 large tomatoes
- 80g sugar snap peas
- 1 handful of fresh coriander
- 2 garlic clove
- 200ml coconut milk (Coconut, Water)
Nutritional Information
Calories: 649
Protein: 31g
Carbs: 54g
Fat: 33g
Creamy Laksa Noodle Soup with Golden Tofu Bites
Take inspiration from a popular Southeast Asian dish - laksa. Give it a vegan twist by topping it with crispy bites of tofu. Fresh lemongrass and Thai red curry paste for deep flavour. A squeeze of lime and a swirl of maple syrup for balance. Brown rice noodles soak up this luxurious soup.
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Cooking Instructions
- Roughly dice the shallot. Quarter the tomatoes. Finely chop or crush the garlic. Use the back of a knife to bruise the length of the lemongrass. Heat a medium saucepan with 1 tsp oil on medium-high heat. Add the prepped veg and cook for 2-3 mins, until softening.
- Add the ground coriander and three-quarters of the curry paste to the pan. Cook for 1 min, then add the coconut milk and 100ml water (50ml for 1 person). Simmer for 8-10 mins, until slightly thickened.
- Drain the tofu, pat dry with paper towel and cut into 2cm squares. Heat a large frying pan with 1 tsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Add the remaining curry paste and a pinch of sea salt and toss to coat. Remove from the pan and keep warm.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and sugar snaps and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Add the cooked noodles and sugar snaps to the broth. Roughly chop the coriander and stir half through the laksa. Simmer for 1 min. Halve the lime. Season with sea salt and squeeze in the juice from half the lime (to taste).
- Serve the laksa in bowls and garnish with the tofu, remaining coriander and lime, cut into wedges.
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