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.
Categories
- Pescatarian
- Quick & easy dinner
- Mains
- Tree nut free
- Asian
- Pumpkin
- Tofu
- Sesame free
- Buk choy
- Laksa
- Dairy free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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