Mushroom and Tofu Laksa With Noodles |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another delicious-sounding Thai recipe from my Cooking School Thai cookbook. Love the flavor combination in the spice paste and the addition of coconut milk to the vegetable broth. Ingredients:
3 1/2 cups vegetable stock |
1 3/4 cups coconut milk |
9 ounces shiitake mushrooms, thinly sliced (stalks removed) |
1 cup firm tofu, cubed |
2 tablespoons tomato paste |
6 ounces fine egg noodles |
salt and pepper |
sliced scallions and shredded cabbage (to garnish) |
2 fresh red chilies, seeded and chopped |
1 1/2 inches piece fresh ginger, chopped |
2 large garlic cloves, chopped |
2 lemongrass, stalks inner stalks chopped (tough outer layers discarded) |
1 teaspoon coriander seed, crushed |
6 macadamia nuts, chopped |
1 small handful fresh cilantro, chopped |
3 tablespoons vegetable oil |
Directions:
1. Puree the spice paste ingredients in a food processor pulsing several times, until smooth.
2. Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes.
3. Meanwhile, cook the noodles according to the package directions. Divide among four large soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions and shredded cabbage.
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