tofu and pumpkin laksa

  • 1 tablespoon vegetable oil
  • ⅔ cup (185g) store-bought laksa paste 
  • 2 cups (500ml) chicken stock 
  • 2 x 400ml cans coconut milk 
  • 2 tablespoons fish sauce 
  • 800g pumpkin, peeled and sliced 
  • 400g broccolini, trimmed and chopped 
  • 250g dried vermicelli noodles, cooked 
  • 300g silken tofu, sliced 
  • 4 green onions (scallions), thinly sliced 
  • 1 cup coriander (cilantro) leaves 
  • 2 long red chillies, sliced
  1. Heat the oil in a large saucepan over high heat. Add the laksa paste and cook for 1 minute. Add the stock, coconut milk and fish sauce and bring to the boil. Add the pumpkin and cook for 12 minutes or until tender. Add the broccolini and cook for a further 2 minutes or until tender. 
  2. Divide the noodles between bowls and spoon over the soup. Top with the tofu, green onion, coriander and chilli to serve. Serves 4.
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