Amanda & Friends' Cookbook Category Cook Back Next
 

Laksa

Cook: Various

Cook: Tara, Australia

Hokien noodles - (to taste, normally 1-2 packs)
Vermicelli Rice noodles - (to taste)
Mushrooms - (normally between 1/2 bag to a full bag - just depends how I feel)
Bean Sprouts - (a handfull)
1 can of reduced fat coconut milk - (~400ml I think - the green and white one with the africa elephant fund)
1 litre of vegetable stock
1 pack of firm tofu - (I think normally about 375gm?) - sometimes 2 packs if I have cravings ;)
6 spring onions - (chopped up small)
2 teaspoons Lime juice
Laksa paste - I make mine with a mixture of 1 teaspoon green curry, 1 teaspoon red curry, 1 teaspoon of minced coriander, 1 teaspoon minced lemongrass, 1 teaspoon thai basil and mild chilli stirfry starter - you might just be able to buy a good laksa paste but careful of the fish content for vegetarians.

First you pour boiling water over the noodles/rice noodles in a bowl and let sit till you need them.

Cook mushrooms, cut everything else up and throw it all in. Make sure the tofu goes in early so it can grab the flavour from everything else.

Put the lime juice in near the end.

Then combine with noodles when serving.

Pretty easy huh? :)

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