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Mushroom and tofu laksa

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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: South East Asian, Thai
Calories: 1234
Ingredients Method

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
  • 250 g shiitake mushrooms
  • 200 g firm tofu
  • 2 Tbsp tomato purée
  • 150 g rice noodles or egg noodles
  • 6 spring onions

Method
 

  1. 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.
  2. Thinly slice the mushrooms and dice the tofu.
  3. 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.
  4. When soup is simmering, add the mushroom and tofu, then add the tomato purée. Season to taste and simmer for 5 minutes.
  5. Meanwhile, cook the noodles in another pan, drain and set aside. Slice the spring onions diagonally.