Lemak means ‘creamy’, here referring to the coconut milk that enriches the laksa and makes it meltingly smooth and velvety. If you cannot find traditional laksa noodles for this dish, you can use either rice vermicelli noodles, udon noodles, or even a mix of the two.
Use a gluten-free miso paste and rice noodles.
First make the laksa paste. Using a food processor or mortar and pestle, blitz or pound all the ingredients together until smooth.
Pour the stock into a large saucepan over medium heat, then add the tamarind paste, coconut sugar, serundeng and the laksa paste. Stir to mix well, bring to the boil and leave to cook for 5 minutes. Add the tofu puffs, sweetcorn and mushrooms. Cover and bring back to the boil.
Meanwhile, prepare the noodles. If using dried noodles, place in a pan of boiling water and cook for 7 minutes, then drain and immediately plunge them into a bowl of ice-cold water. If using fresh noodles, just dunk them in boiling water for about 1 minute to loosen, then drain and set aside.
Once the baby sweetcorn is cooked through, lower the heat and pour in the coconut milk. Return the soup to a simmer, but be careful not to let it boil or the coconut milk will split.
To serve, divide the drained noodles between four bowls. Ladle the soup into the bowls, then garnish with spring onions, chilli, beansprouts, coriander and a lime half. Slurp up!
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