A fragrantly scented bowlful, both delicate and hearty at the same time.
laksa – Spiced Indonesian Noodle Soup
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 large bowls
Ingredients
- Laksa paste: 1 knob fresh ginger, peeled
- 2 garlic cloves, peeled
- 1 or 2 red chillis, depending on required spiciness
- 1 lemongrass stalk, trimmed and thinly sliced
- 2 tbsp tamarind sauce
- 1 tbsp fresh coriander, chopped
- 1 tbsp oil
- 200g medium egg noodles, flat or udon
- 125g plain tofu, cut in chunks
- 500ml vegetable stock
- 1 can coconut milk, shaken
- 250g button mushrooms, halved
- 250g fresh tomatoes, peeled
- To garnish: 2 spring onions, thinly sliced for ga
- chopped coriander and a wedge of lime
- 1 tbsp soy sauce to season
Instructions
- Begin by making paste: place all paste ingredients in a blender until finely minced or pound in a pestle and mortar until a paste is formed
- Place tomatoes in a bowl large enough to hold them all and pour over boiling water, leaving to steep for 5 minutes. This should loosen the skins enough to peel using the tip of a knife. Dice the tomatoes, saving their juices
- Warm oil in a wok and gently fry the paste for about 5 mins stirring carefully to ensure it does not 'catch'. The kitchen should be filled with its fragrance! Add the chopped tomatoes, tofu and mushrooms. Cook for a further 5 minutes
- Add the stock and coconut milk and simmer for 10 minutes. Check the seasoning adjusting the taste with soy sauce
- Cook the noodles according to packet instructions, rinse in water to prevent them sticking
- To serve: In warmed bowls, place a portion of the noodles and ladle over the soup ensuring each bowl has equal amounts of tofu and mushrooms.
- Garnish with coriander, spring onions, finely sliced red chillis and serve with lime wedges a
- Ready in : 45 Minutes
- Recipe Type : Dinner Party, In The Beginning, The Main Event, The Spice Journey
- Ingredient : Chilli, coconut milk, fresh ginger, mushrooms, Tofu, tomato
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