Tofu laksa

Name: Tofu laksa
Yield: Serves 6
Ingredients: 2–3 aubergines (eggplant), total weight about 675g/1½lb, trimmed; 6 macadamia nuts or blanched almonds, chopped; 675 g/1½ lb peeled raw prawns (shrimp); prawn (shrimp) crackers, to serve; 2 × 400 ml/14 fl oz cans coconut milk; 675 g/1½ lb small clams; 2 spring onions (scallions), finely chopped; 4 garlic cloves, chopped; 115 g/4 oz/2 cups beansprouts, rinsed; 900 ml/1½ pints/3¾ cups water; a few curry leaves; 50 g/2 oz ikan bilis (dried anchovies); 115 g/4 oz deep-fried tofu; 1 head Chinese leaves (Chinese cabbage), thinly sliced; 675 g/1½ lb mixed noodles (laksa, mee and behoon) or one type only; 10 ml/2 tsp sugar; 115 g/4 oz shallots, finely chopped; 90 ml/6 tbsp sunflower oil; 3 lemon grass stalks, root trimmed; 1 cm/½ in cube shrimp paste; 50 g/2 oz crispy fried onions; 25 g/1 oz/2 tbsp mild curry powder

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This spicy soup, with deep-fried tofu, is marvellous party food. Guests spoon noodles into wide soup bowls, add accompaniments of their choice and enjoy with crackers.

Ingredients

675 g/1½ lb small clams
2 × 400 ml/14

Pescatarian
Spicy
Soup

Method

Scrub the clams under cold running water and then put them in a large pan with 1 cm/½ in water. Bring to the boil, cover and steam for about 3–4 minutes, until all the clams have opene