Name: Mushroom and tofu laksa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: For the paste:; 2 Thai red chilli; 4 cm ginger; 2 cloves of garlic; 2 lemongrass; 1 tsp coriander seeds; 1 bunch of coriander leaves; 6 cashew nuts; 3 Tbsp peanut (groundnut) oil; For the soup:; 850 ml vegetable soup; 1 can coconut milk (400 ml); 250g shiitake mushrooms; 200g firm tofu; 2 Tbsp tomato purée; 150g rice noodles or egg noodles; 6 spring onions

Mushroom and tofu laksa

17 May 2017

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

Laksa is a popular spicy soup throughout South-East Asia. This Mushroom and tofu laksa is a Thai version, which is easy to make and absolutely delicious. It’s important that you make your own paste to have the depth and freshness of the flavours!

Ingredients

For the paste:
2 Thai red chilli
4 cm ginger
2 cloves of garlic
2 lemongrass
1 tsp coriander seeds
1 bunch of coriander leaves
6 cashew nuts
3 Tbsp peanut (groundnut) oil
For the soup:
850 ml vegetable soup
1 can coconut milk (400 ml)
250g shiitake mushrooms
200g firm tofu
2 Tbsp tomato purée
150g rice noodles or egg noodles
6 spring onions

Instructions

First make the paste: deseed the chilli and finely chop. Peel and grate the ginger & garlic. Discard he outer skin of the lemongrass, then finely chop the rest. Roughly ground the coriander seeds. Put all ingredients of the paste in a small food processor and whiz until you get a coarse paste.
Thinly slice the mushrooms and dice the tofu.
Heat a wok. When hot, add the paste and stir-fry for 30 seconds, then add the coconut milk & stock and bring to the boil.
When soup is simmering, add the mushroom and tofu, then add the tomato purée. Season to taste and simmer for 5 minutes.
Meanwhile, cook the noodles in another pan, drain and set aside. Slice the spring onions diagonally.