Express Laksa Noodle Soup
Effortless Weeknight Favourites
Laksa is a delicious spicy noodle soup, originally from Malaysia. Like other curries, Laksa is made using its own specific paste, or laksa paste. We used store-bought paste, freshening it up with a few fragrant additions and jazzing it up with pre-homemade stock for a speedy weeknight dinner. This recipe is made using eggs and tofu, but you can also add chicken and/or seafood.
1 tbsp coconut oil
½ cup laksa paste
250g egg, or rice noodles
400ml can coconut milk
1 litre stock (homemade or store-bought)
150g Tofu, cubed
1 cup onion, chopped
1 cup carrot, chopped
2 tsp garlic, minced
2 tsp shallots, chopped
2 tsp coriander, chopped
Heat coconut oil in a pan over high heat. Fry the tofu and set aside. Add laksa paste and fry for 1 minute, or until fragrant. Add the onion, carrot, and garlic, and cook for a few minutes until soft. Add coconut milk and stock. Bring to the boil.
In the meantime, soft boil 2 eggs and prepare the noodles as per pack instructions. Using a fork, separate noodles. Drain and divide between the serving bowls.
Top each bowl with hot broth mixture, half and egg and a sprinkle of coriander & shallot.
Calories 345, Fat 31.2 grams, Cholesterol 82 milligrams, Sodium 1074.7 milligrams, Carbs 11.8 grams, Protein 9.6 grams