Name: Fragrant Laksa with Tofu Puffs
Yield: Serves 2
Cuisine: Malaysia
Ingredients: 60 g beansprouts; 1 lime, halved; a handful of coriander; 40 g tofu puffs, halved; 100 g dried rice noodles; 1 pak choi, sliced; 1 kaffir lime leaf; 400 ml vegetable stock; a generous pinch each of salt and caster sugar; 2 tbsp vegetable oil, plus extra; 200 ml full-fat coconut milk; 1 lemongrass stem, trimmed; 2.5 cm (1 in) piece of galangal, peeled and roughly chopped; 4 garlic cloves; 2 shallots, roughly chopped; ½ red chilli; 1 green chilli; ½ tsp each of hot curry powder and ground turmeric; 60 g green beans, chopped

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Laksa is a fragrant, Malaysian noodle soup – fresh and flavoursome with a gentle heat. My husband proposed to me while on holiday in Malaysia, so I definitely look back at all the food we ate on that holiday with rose-tinted glasses! You can vary the vegetables in this recipe – baby corn and Tenderstem broccoli both work brilliantly here. Sold in vacuum-packed bags, tofu puffs are deep-fried tofu pieces with the texture of sponge. They are very different to firm or silken tofu, so don’t be