Tofu Egg-Noodle Laksa Soup
27
- Prep Time20 min
- Total Time35 min
- Makes5 Servings
(Photo: Erik Putz)
Full of veggies, this rich coconut noodle soup also stars crisp tofu — making it a balanced weeknight meal and exotic comfort food.
Ingredients
400-g pkg miki noodles, cooked
454-g block extra-firm tofu
227-g pkg mixed mushrooms
2 tbsp vegetable oil
398-mL can coconut milk
1 1/2 cups water
3 tbsp fish sauce
4 tsp yellow curry paste
2 tsp brown sugar
1/2 tsp ground coriander
1 small carrot, cut into matchsticks
2 cups bean sprouts, drained and rinsed
1/2 cup cilantro
Instructions
SOAK miki noodles in a large bowl of hot water for about 10 min. Drain noodles and rinse well. Pat dry extra-firm tofu with paper towels. Cut in half horizontally, then cut into 1/2 -in. slices. Rinse and pat dry mixed mushrooms. Cut off and discard stems from shiitakes. Tear oyster mushrooms into bite-sized pieces. Thickly slice shiitakes and creminis.
HEAT a large, deep non-stick frying pan over medium- high. Add vegetable oil, then tofu. Do not crowd pan. You may have to do this in 2 batches. Fry tofu until golden, about 2 min per side. Transfer to a paper-towel- lined plate. Reduce heat to medium and add mushrooms to pan. Cook, stirring often, until soft, 2 to 4 min. Transfer mushrooms to same plate as tofu. Add coconut milk to pan along with water, fish sauce, yellow curry paste, brown sugar, coriander and carrot. Bring to a boil. Return tofu and mushrooms to pan. Gently boil for 5 min.
DIVIDE bean sprouts and noodles among 5 bowls. Ladle laksa mixture into bowls. Top with cilantro.
Nutrition (per serving)
Calories 469, Protein 22g, Carbohydrates 33g, Fat 30g, Fibre 4g, Sodium 1006mg.
Excellent source of Vitamin A.
Shopping tip: Miki noodles, also called Shanghai, are thick egg noodles available in the refrigerated section of most grocery stores. Regular spaghetti works just as well. Use about 250 g.
Try our best tofu recipes.
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