Malaysian & Singaporean Malay
Laksa
Tofu, rice vermicelli and coconut milk come together in this Malaysian soup, simmered on the stove. It's finished with bean sprouts and fried tofu puffs.
15 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 5 min · 15 min total
- easy
- 1
Place the vermicelli in a large bowl, cover with boiling water and soak for 5 minutes. Heat the oil in a saucepan, add the laksa paste and cook, stirring, over medium heat for 1 minute, or until fragrant.
- 2
Add the stock, coconut milk, snowpeas and spring onion and simmer for 5 minutes. Pour in the lime juice and season to taste with salt and freshly ground black pepper.
- 3
Drain the vermicelli and divide among four bowls. Top with the bean sprouts and fried tofu puffs. Ladle the hot soup into bowls and sprinkle with the fresh mint and coriander. Serve Immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
