Tofu laksa, rice vermicelli with sauteed vegetables
A thick and rich tofu red curry soup Malaysian style accompanied by rice vermicelli and vegetables cooked with fresh Thai basil.
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Ingredients
Portions:
4
tofu
100 g
rice vermicelli
200 ml
coconut milk
vegetable stock
onion
carrot
stalk of celery
fresh thyme
bay leaf
pepper
leek
shallot
three-coloured pepper
yellow carrot
button mushroom
pak-choi
1 tbsp
sunflower oil
laksa paste
shitake
lime
garlic
fresh coriander
tamari
red chilli
Thai basil
lemongrass
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Soak the rice vermicelli in hot water for 10 minutes or until softened. Drain and set aside.
- In a large pot, heat sunflower oil over medium heat. Add sliced shallots, garlic, and lemongrass. Sauté until fragrant.
- Stir in the laksa paste and cook for another 2 minutes. Add coconut milk and vegetable stock, bringing to a simmer.
- Add tofu cubes, sliced shiitake mushrooms, three-coloured peppers, yellow carrots, and pak-choi. Simmer for 10 minutes.
- Stir in fresh Thai basil, coriander, and lime juice. Season with tamari and red chilli to taste. Serve hot with rice vermicelli.
For added flavor, garnish with additional fresh coriander and lime wedges.