Flavour of the Month: Spicy Meat-free Laksa
Enjoy our version of the popular Malaysian Laksa dish – a rich and spicy noodle broth with tasty veg. We love using this recipe on meat-free Mondays. It’s simple to prepare and definitely one to impress your friends with!
Prep time: 5 mins
Cooking time: 15 mins
- 140g Laksa paste (you can buy this at most supermarkets)
- 2-3 tbsp of sriracha sauce
- 3 tbsp soy sauce
- 500ml vegetable stock
- 1 x 400ml tin of coconut milk
- 250ml coconut cream
- 1 x 225g tin of bamboo shoots
- 100g baby chestnut mushrooms, sliced
- 200g baby courgettes, sliced into medium-thick coins
- 200g mangetout
- 2 large handfuls of beansprouts
- Juice of 1 lime
- 200g smoked tofu, drained and diced
- 200g medium egg noodles
- Optional: chillies and coriander to garnish
- To start, add all of the ingredients to make the laksa broth in a large saucepan or wide-based wok, and bring to boil.
- Once the liquid starts to bubble, reduce the heat to medium.
- In a separate pan, begin cooking the noodles according to their instructions. Drain well and divide between four bowls.
- In a small frying pan, fry the tofu in some oil until golden brown. This should take 10-15 minutes.
- Once the broth has been simmering for 10 minutes, add the mushrooms and courgettes, and continue to cook for 5 more minutes.
- Add the tofu and mangetout and cook for another 2 minutes.
- Add the lime juice and taste the broth to see if it needs any extra seasoning.
- Divide the broth liquid between the bowls, and finish by adding the remaining toppings and beansprouts.
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