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Malaysian Tofu & Pumpkin Laksa

Malaysian Tofu & Pumpkin Laksa
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4

10 Ingredients

Number of servings
4
  • 200grams dried egg noodles
  • red chilli (and lime wedges, to serve)
  • 1 bunch choy sum, stems and leaves, separated, chopped
  • 500grams butternut pumpkin, peeled, diced
  • spring onion, sliced, curled
  • 1/3 cup laksa paste
  • 300grams silken tofu, drained, sliced
  • 2teaspoons caster sugar
  • 1tablespoons vegetable oil
  • 400milliliter light coconut milk

Method

Step 1 of 4

Heat oil in a large saucepan or wok over medium-high heat. Add laksa paste and sugar, and cook for 2 minutes or until fragrant. Stir in coconut milk and 3 cups water. Bring to the boil. Add pumpkin and simmer for 6-8 minutes or until soft.

Step 2 of 4

Meanwhile, cook noodles in boiling water for 4 minutes or until tender. Drain well.

Step 3 of 4

Add choy sum stems to laksa and simmer for 2 minutes. Stir in choy sum leaves, and remove from heat.

Step 4 of 4

Divide noodles and tofu between serving bowls. Ladle over laksa soup. Sprinkle with spring onion curls and serve with chilli and lime wedges.

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