Sweet Potato Laksa

Name: Sweet Potato Laksa
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 tablespoon brown sugar; 600 ml (1 pint) coconut milk; 300 ml (½ pint) vegetable (or chicken) stock; 1½ tablespoons yellow (or red) Thai curry paste; 1 teaspoon ground cumin; Salt and freshly ground black pepper; 1 tablespoon chopped mint; 2 small red chillies, deseeded and thinly sliced; 1 teaspoon ground coriander; ½ teaspoon blachan (shrimp paste); 200 g (7 oz) beansprouts; 4 spring onions, shredded; 1 tablespoon chopped coriander; 3 tablespoons groundnut or vegetable oil; 1 onion, finely chopped; 200 g (7 oz) pressed beancurd, cut into 1cm (½ in) cubes; 2 garlic cloves, crushed; 350 g (12 oz) orange-fleshed sweet potatoes, peeled and cut into 1cm (½ in) cubes; 250 g (9 oz) flat rice noodles; Zest of 1 lime, finely grated; 25 g (1 oz) macadamia nuts, ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

A really satisfying noodle soup from Indonesia and Malaysia. There are many recipes for laksa, using chicken, fish or prawns, but this one is ideal for vegetarians. The list of ingredients may look long but it is simple to prepare.

Ingredients

3 tablespoons groundnut or vegetable oil
200 g (7 oz)

Asia
Malaysia
Indonesia
Soup
Southeast Asia

Method

Heat 1 tablespoon of the oil in a large pan, add the beancurd and fry until golden and crisp. Remove from the pan and set aside.

Heat the remaining oil in the pan, add the onion and garlic and cook over a medium heat until softened. Add the sweet potatoes and toss with the onion and garlic. Stir in the ground macadamia nuts, cumin, coriander, half the chilli and the blachan and cook for