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Coconut Laksa

  • Super simple
  • 0:30 m
  • 22 ingredients

Speedy laksa in under 30 minutes? With crispy tofu and a fiery broth, this coconut laksa is all about fresh, zesty vibes. Packed full of spices and coconut milk for creaminess, we've layered with vibrant green veg like sugar snap peas and green beans for that fresh crunch. A great simple mid-week meal that needs to be on your menu this week.

Serves: 4

Ingredients

For the Tofu

  • 3 tbsp vegetable oil
  • 250g firm tofu
  • 1 tbsp soy sauce
  • 1 tbsp cornflour

For the Laksa Broth

  • 1 tbsp vegetable oil
  • 2 shallots
  • 3 cloves of garlic
  • 10g ginger
  • 1 lemongrass stalk
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 500ml vegetable stock
  • 400ml coconut milk
  • 200ml coconut cream
  • 150g sugar snap peas
  • 100g green beans

To Finish

  • 180g rice noodles
  • 1 lime
  • 20g fresh coriander
  • 50g beansprouts
  • 2 tbsp crispy chilli oil

Before you start

Large saucepan | Kettle boiled

Step 1

Prep the veg

  • Wrap the tofu in kitchen towel and press down with a weight to release any excess moisture
  • Slice into 1cm cubes
  • Peel and slice the shallots
  • Peel and mince the garlic and ginger
  • Bash the lemongrass, remove the tough outer layer and finely slice the rest
  • Slice the sugar snap peas in half
  • Trim and slice the green beans into 3cm pieces

Ingredients

  • 250g firm tofu
  • 2 shallots
  • 3 cloves of garlic
  • 10g ginger
  • 1 lemongrass stalk
  • 150g sugar snap peas
  • 100g green beans

Step 2

Fry the tofu

  • Place the tofu in a bowl with the soy sauce, mixing to coat, then add the cornflour
  • Heat a deep frying pan over a medium heat with the oil and add the tofu, turning regularly until browned and crispy on all sides
  • Transfer to a plate lined with kitchen paper

Ingredients

  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp cornflour

Step 3

Cook the base

  • Wipe out the same pan and add the oil
  • Add the shallots, garlic, ginger and lemongrass, cooking for 8 minutes until everything is softened
  • Add the turmeric, coriander, curry powder, frying for 1 minute
  • Pour in the vegetable stock and coconut milk and bring to a simmer for 5 minutes, then add the sugar snap peas and beans for 2-3 mins until cooked through
  • Take off the heat and stir through the coconut cream, lime juice and taste to season with salt and pepper

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 500ml vegetable stock
  • 400ml coconut milk
  • 200ml coconut cream
  • 1 lime

Step 4

Cook the noodles

  • Place the noodles in a bowl and pour over boiling water
  • Leave to soak for 5 minutes or until soft, then drain and rinse under cold water to separate

Ingredients

  • 180g rice noodles

Step 5

Serve

  • Divide the noodles between 4 bowls
  • Spoon over the laksa broth and top with the crisp tofu
  • Garnish with the coriander, bean sprouts and chilli oil

Ingredients

  • 20g fresh coriander
  • 50g beansprouts
  • 2 tbsp crispy chilli oil