Name: Vegetable and tofu laksa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 teaspoon plus 1 tablespoon extra vegetable oil; 1/4 cup thai red curry paste; 4 cup chicken shock; 400 millilitre can coconut milk; 1 soaked, sliced dried shiitake mushroom; 1 kernels removed corn cob; 1 cut into matchsticks carrot; 250 gram cubed semi-firm tofu; 100 gram vermicelli noodles; 1 juice lime; 1 tablespoon fish sauce; 1 tablespoon brown sugar; coriander leaves, to serve

Vegetable and tofu laksa

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 teaspoon plus 1 tablespoon extra vegetable oil

1/4 cup thai red curry paste

4 cup chicken shock

400 millilitre can coconut milk

1 soaked, sliced dried shiitake mushroom

1 kernels removed corn cob

1 cut into matchsticks carrot

250 gram cubed semi-firm tofu

100 gram vermicelli noodles

1 juice lime

1 tablespoon fish sauce

1 tablespoon brown sugar

coriander leaves, to serve

Method

1.Heat oil in a large saucepan on medium. Fry curry paste 1-2 minutes, until fragrant. Add stock, coconut milk, mushroom, corn and carrot. Bring to simmer and cook 2 minutes.

2.Meanwhile, heat extra oil in a large frying pan on high. Fry tofu 3-4 minutes, turning, until golden on all sides.

3.Prepare noodles following packet instructions. Drain well and add to soup. Bring to simmer and cook 1 minute.

4.Stir juice, fish sauce and sugar through. Serve topped with tofu and coriander leaves.

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Ingredients

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