Recipe – Malaysian Laska

Probably one of my favourite soup dishes of all time.
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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

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Instructions

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

7 Comments

  1. Sorry for the late reply. Thank you very much it does taste amazing !! Love your recipes and I want to become a vegan chef. Like you… I would really love to do that ….. Love your blog 🙂

    Liked by 1 person

  2. Happy Christmas and a New Year !!! (we dont say happy holidays here so I will send my wishes for the season as this 🙂 Have you also looked into cooking with no oil ? So far I have had good results….

    Liked by 1 person

  3. very cool. Thanks I need to get better at it… We dont celebrate Thanksgiving here so when you said happy holidays I thought you meant Christmas and New Year lol enjoy your thanksgiving 🙂

    Liked by 1 person

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