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Vegan Laksa Noodle Soup with Tofu Puffs

"A delicious Malaysian style coconut curry soup that is full of fragrant flavours. Add in whatever veggies you like to...

Vegan Laksa Noodle Soup with Tofu Puffs

Ingredients

For the Laksa Curry Paste

1⁄2 medium onion (or 2-3 banana shallots)
4 garlic cloves
2 Steenbergs Dried Lemongrass Stalks, soaked in boiling water for 10 mins
Around 40g fresh ginger (one large thumb-sized piece, peeled)
1-2 fresh chillies (to taste!)
2 teaspoons Steenbergs Laksa Powder
2 tbsp neutral tasting oil (e.g. olive oil / rapeseed oil)

For the Broth

1.2 litres (5 cups) veggie stock or veggie stock powder / cube dissolved in water (you can use Steenbergs Vegetable Bouillon)
1-2 tsp soy sauce or tamari (adjust to taste)
400ml (1 standard tin) full fat coconut milk (the reduced fat coconut milk won’t give a creamy enough taste)
juice of 1⁄2 lime (approx 2-3 tbsp), adjust to taste
1 1⁄2 tsp sugar (brown sugar or coconut sugar, you may need more to taste)

Toppings

green veggies such as mangetout, broccolini / thin stemmed broccoli (use standard broccoli if desired) or green beans, trimmed
sliced shiitake or other mushrooms
baby corn or julienned carrot
200g freshly cooked or ready to eat noodles
250g shop-bought tofu puffs cut in half, OR fried / baked firm tofu
extra lime wedges to squeeze
fresh coriander, chopped

"A delicious Malaysian style coconut curry soup that is full of fragrant flavours. Add in whatever veggies you like to top this soup. The tofu puffs really soak up the flavour, so are well worth seeking out from an Asian supermarket, however you could just use baked or fried firm tofu. Alternatively, if you are not a fan of tofu, you could just leave it out, or add some vegan chk’n or extra mushrooms!"

Thanks to The Vegan Larder for this delicious recipe. 

Serves: 2 generously for a main meal, or 4 for a light entreé

Method

  1. Remove the lemon grass stalks from their hot water.
  2. Place all the paste ingredients, except the oil, in a food processor or chopper and process until you have a thick paste (you can also use a pestle and mortar, or simply very finely hand chop everything and mix well).
  3. In a pan large enough to hold all the liquids, heat the oil and fry off the laksa paste, stirring until it is fragrant (about 5 minutes).
  4. Add the coconut milk and stir, let this simmer for around 5 minutes to cook it down and make it super creamy. Some of the oil will separate, which is lovely and authentic.
  5. Add the stock and bring to a simmer.
  6. Add the soy sauce, lime juice and sugar. Stir and taste. This bit is crucial - you want a lovely balance of flavours. Taste and add a little more sugar, soy sauce or lime juice until you have a delicious balanced broth.
  7. From the ‘Toppings’, add the vegetables and simmer for a few minutes so they are crunchy and delicious.
  8. Add the noodles and curry puffs to the pot to heat through.
  9. Divide the noodles into large bowls. Arrange the greens and tofu puffs over the noodles, before carefully ladling in the broth.
  10. Serve with more lime wedges and fresh chopped coriander sprinkled over the top.

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