Mushroom and Tofu Laksa with Noodles
Tofu, egg noodles and coconut milk come together in these Malaysian noodles, fragrant with ginger and lemongrass and simmered on the stove. It's finished with scallions and shredded cabbage.
35 min · Serves 4 · Medium
Ingredients
Spice paste
Method
Start cooking mode- Prep 30 min · Cook 5 min · 35 min total
- medium
- 1
Puree the spice paste ingredients in a food processor pulsing several times, until smooth.
- 2
Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes.
- 3
Meanwhile, cook the noodles according to the package directions. Divide among four large soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions and shredded cabbage.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
