Everybody loves a laksa, and this Malaysian recipe is a vegetarian's delight, with tofu, snake beans, coconut milk and cream, flavoured with lemongrass and Vietnamese mint.
- 100 g dried rice vermicelli
- 250 g hokkien noodles
- 750 ml fresh coconut milk (second squeeze)
- 250 g laksa curry paste
- 2 lemongrass stalks
- 300 g hard tofu, cut into squares
- 250 g chopped snake beans
- 300 ml fresh coconut cream (first squeeze)
- 100 g bean shoots
- ⅓ cup chopped Vietnamese mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Add boiling water to rice vermicelli to soak for 15 minutes, then drain.
Scald hokkien noodles by dowsing them in boiling water.
Meanwhile, place coconut milk, laksa paste and lemongrass in a large saucepan and bring to the boil. Simmer for five minutes. Then add tofu, snake beans and coconut cream to infuse for five minutes.
In each serving bowl, place a small handful of bean shoots, the noodles and ladle over tofu, snake beans and laksa broth. Top with Vietnamese mint and sambal, and serve immediately.