Spicy Laksa With Vermicelli Noodles & Tofu

Name: Spicy Laksa With Vermicelli Noodles & Tofu
Prep time: 50 min
Yield: 4
Cuisine: European
Ingredients: LAKSA PASTE; 6 Long Dried Chillis; 1 tsp Coriander ground; ½ tsp Sweet Paprika; ½ tsp Cumin ground; ½ tsp Turmeric ground or a small knob of fresh turmeric; ½ tsp Cardamom Ground; 1 tsp Palm Sugar; 2 ” Knob of Ginger; 6 Garlic cloves; 2 Echalion Shallots; 4 Lemongrass Stalks, white part only chopped; 1 tbsp Galangal paste; 1 tsp Lime zest or 2 Kaffir Lime Leaves (stems removed); 6 Cashew Nuts; 2 tsp Shrimp Paste; 1 tbsp Neutral flavoured oil; INGREDIENTS SOUP; 750g Vegetable or Chicken Stock; 500 ml Coconut Milk; 2 limes juiced; 4 tbsp Fish Sauce; 200g Vermicelli Noodles; 2 Eggs; A small handful of freshly chopped coriander; A small handful of fresh chopped mint; 2 Shallots sliced thin (optional for crispy topping); Vegetables of choice – I used Sugar Snaps, Bok Choy, Beansprouts; Tofu of choice – I use dried Tofu knots and Smoked Tofu cut into strips; GARNISH: Lime wedges, sliced spring onions, fried shallots, chilli oil

by Zarina March 17, 2021

March 17, 2021

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Homemade spicy laksa paste sautéed, then mixed with stock, coconut milk, a dash of fish sauce and lime juice, topped with bok choy, sugar snaps, two types of tofu because I lovvvvve it… both tofu knots and smoked tofu, beansprouts, crispy shallots, a gooey egg and lashings of chilli oil…. sooo good!!

You really can’t beat making your own laksa paste. The flavours are so fresh and zingy, which takes the dish to the next level. It is perfect for making a double batch as it freezes beautifully or will last in the fridge for a week.

There are so many varied laksa paste versions, and I can’t promise mine is the most authentic. Still, it tastes incredible… it was made by blitzing rehydrated red chillis, coriander powder, sweet paprika, cumin, turmeric, cardamom, palm sugar, ginger, garlic, shallots, lime zest or kaffir lime leaves, lemongrass, galangal, cashew nuts, and shrimp paste… total flavour BOMB!

Spicy Laksa With Vermicelli Noodles & Tofu

Serves: 4 Prep Time: 50 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

LAKSA PASTE

6 Long Dried Chillis

1 tsp Coriander ground

½ tsp Sweet Paprika

½ tsp Cumin ground

½ tsp Turmeric ground or a small knob of fresh turmeric

½ tsp Cardamom Ground

1 tsp Palm Sugar

2 ” Knob of Ginger

6 Garlic cloves

2 Echalion Shallots

4 Lemongrass Stalks, white part only chopped

1 tbsp Galangal paste

1 tsp Lime zest or 2 Kaffir Lime Leaves (stems removed)

6 Cashew Nuts

2 tsp Shrimp Paste

1 tbsp Neutral flavoured oil

INGREDIENTS SOUP

750g Vegetable or Chicken Stock

500 ml Coconut Milk

2 limes juiced

4 tbsp Fish Sauce

200g Vermicelli Noodles

2 Eggs

A small handful of freshly chopped coriander

A small handful of fresh chopped mint

2 Shallots sliced thin (optional for crispy topping)

Vegetables of choice – I used Sugar Snaps, Bok Choy, Beansprouts

Tofu of choice – I use dried Tofu knots and Smoked Tofu cut into strips

GARNISH: Lime wedges, sliced spring onions, fried shallots, chilli oil

Instructions

Place dried chillis in a bowl with boiling water for 10 minutes until soft, drain, set aside.

In a small frying pan, gently fry the spices of coriander, paprika, cumin, turmeric, and cardamom for a minute until the aromas develop, cool.

Place chillis and all other paste ingredients in a food processor with the toasted spices and blitz until a smooth paste forms

In a large saucepan on medium heat, fry the laksa paste with a little oil until fragrant.

Add the stock and coconut milk and bring to a boil

Turn the heat down to a simmer, add lime juice and fish sauce and continue to cook for 20 minutes; if using dried tofu, add this now

Taste the soup and adjust the sugar, lime, fish sauce according to your preferred taste

Cook vermicelli noodles according to packet instructions, set aside

Cook egg until soft and gooey (I steam for 2 minutes)

If making crispy shallot topping – In a saucepan with about 1/2” oil, deep fry the sliced shallots until golden and crispy, drain on kitchen paper, and set aside

Add vegetables (not beansprouts) to soup and cook for 2 minutes until done or longer, depending on the veggies you are using

Add freshly chopped coriander and mint to the soup

To serve up, place vermicelli noodles in individual bowls, fill with laksa soup, vegetables, and tofu, top with the gooey egg, crispy shallots, beansprouts, spring onions, and chilli oil

Serve hot and enjoy!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Laksa Noodles tofu Vermicelli Noodles

Spicy Laksa With Vermicelli Noodles & Tofu

Spicy Laksa With Vermicelli Noodles & Tofu

Ingredients

Instructions

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