Simple Laksa Noodle Soup with Tofu, Red Peppers and Green Cabbage
An easy to make spicy coconut soup from the Malaysian Peninsula which is filling, delicious and vegan.
Main Course, Soup, Supper
coconut milk, noodles, smoked tofu, vegan
Choclette @ Tin and Thyme
or half a small onion - finely chopped
plump cloves garlic - finely grated
thumb size chunk of root ginger - finely grated
heaped tsp of laksa spice mix
I use Steenbergs
can coconut milk
or other good quality soy sauce
large green cabbage leaves - shredded
large red bell pepper - deseeded and sliced
tofu - cut into 1 cm squares
a squeeze of lime juice
I used 1 tsp of coriander, chilli & lime vinegar instead
A few sprigs of coriander leaves - chopped.
Dried noodles of your choice
Fry the shallot in the coconut oil until soft.
Add the garlic and ginger and fry for a further minute.
Add the laksa spice mix and turmeric and fry for a further minute.
Add the water, coconut milk and tamari and bring to a gentle simmer.
Add the cabbage and pepper and simmer for 10 minutes or until the vegetables are nearly soft, but still retain a bit of a bite. Add the tofu after the first five minutes.
Stir in the lime juice just before serving.
Meanwhile, cook the noodles as per instructions. Divide between two large bowls, then ladle on the laksa. Sprinkle the coriander leaves over the top and tuck in.
Add a pinch or two of chilli flakes if you like things extra spicy.
Recipe from Choclette @Tin and Thyme