≡ Vegan Recipes +
 
Laksa Soup
 
 
         
SOURCE       SPEEDY BOSH! RECIPE BOOK
(BOSH.TV)
         
 

 
INGREDIENTS
 
250 g flat rice noodles
 
1 large sweet potato
 
1 tablespoon sesame oil
 
1 teaspoon ground coriander
 
1 teaspoon ground tumeric
 
4 tablespoons vegan thai red curry paste
 
1 tablespoon soft brown sugar
 
400 ml can coconut milk
 
1 litre vegetable stock
 
200 g tenderstrem broccoli
 
2 limes
 
4 tablespoons soy sauce
 
100 g beansprouts
 
  small handful coriander leaves
 
  small handful mint leaves
 
  chilli oil, for drizzling (optional)
 
  [Tofu Puffs]
 
280 g block firm tofu
 
2 tablespoons cornflour
 
2 tablespoons sunflower oil
 
  salt and black pepper
 
 
INSTRUCTIONS
 
1.   Cook the noodles. Put the rice noodles in a bowl and cover with boiling water. Leave for about 15 minutes until soft.
 
2.   Cook the sweet potato. Chop the sweet potato into bite-sized chunks and put into a microwaveable bowl. Cover with gladwrap and microwave on hgih for 7 minutes.
 
3.   Make the soup. Heat the sesame oil in a large saucepan. Add the spices and fry for 1 minute. Add the curry paste and sugar and fry for 2 minutes. Add the coconut milk and stock and bring to the boil. Boil for 5 minutes.
 
4.   Make the tofu puffs. Pat the tofu dry with kitchen paper and chop in into 2cm cubes. Scatter cornflower over the cubes and season with salt and pepper, tossing them until coated. Heat the sunflower oil in the large frying pan. Add the tofu and fry for 3-4 minutes until crisp, tossing regularly.
 
5.   Finish the soup. Cut the top 10cm off the broccoli and finely slice the stems. Slice one of the limes in half and the other into wedges. Add the broccoli stems and tops to the soup. Add the cooked sweet potato and boil for 2 minutes. Squeeze the juice of the halved lime and add the soy sauce.
 
6.   Build the bowls. Drain and rinse the noodles. Split the noodles between 4 bowls and top each with a handful of beansprouts and some of the tofu puffs. Spoon the soup and veg into the bowls. Garnish with coriander and mint leaves. Drizzle with chilli oli, if you like in spicy.