Recipe – Malaysian Laska

Probably one of my favourite soup dishes of all time.

Ingredients – Main

1/4  C Water
1.5 liter vegetable stock
2 C Coconut milk
500g hard tofu
500g rice noodles
150g tofu puffs
300g mung beans

Ingredients – Laksa paste

6 spring onions sliced
3 garlic chopped
1 large lemongrass stalks chopped
6 cashew nuts
2 tsp ground coriander
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground tumeric
10 hot chillies
1 Tbsp finely chopped galangal
1 tsp salt



Place all of the Laksa paste ingredients in a food processor and blend to a paste
Add the laksa paste to a saucepan and place it on a medium heat
Cook and stir for a few minutes or until it becomes fragrant
Add the water, vegetable stock and stir to combine then bring the temperature to a simmer
Add the coconut milk, hard tofu, tofu puffs and beansprouts.  Stir gently to combine then bring the temperature to a simmer.
Reduce the heat to low and cook for 2 minutes until the beansprouts are wilted and tofu is heated through.
Place the noodles in with the simmering laksa ingredients for 2 minutes and then plate the dish by placing noddles in a couple of bowls then add the laksa ingredients on top then lastly garnish with some coriander and a wedge of lime

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