Asam laksa

Ingredients

• 250g firm tofu, cut into 2cm cubes
• 200g rice noodles
• 2 tbsp oil
• 1L vegetable stock
• 400ml Valcom coconut milk
• 1 tsp sugar
• 2 tbsp lime juice
• 2 baby buk choy
• 1 cup bean shoots
• 1 long red chilli, sliced
• 3 tbsp coriander leaves
• 1 lime
• Paste:
• 1 long red chilli
• 2 birds eye chillies
• 3 shallots, chopped
• 2 lemongrass, white part chopped
• 4 garlic cloves
• 2 tbsp galangal
• 2 tbsp oil
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tbsp ground nori

Method

1. In a small food processor, add the following paste ingredients: long red chilli, birds eye chilli, shallots, garlic, galangal and oil. Blend to make a paste. You may need to add 1-2 tbsp of water to allow the mixture to blend.
2. In a frypan, heat oil to medium, and cook the tofu cubes until golden, set aside on a wire rack.
3. Using a large saucepan on low-medium heat, add in the paste and cook for 10 minutes, continuously stirring to prevent the paste from burning. Add in the ground spices: cumin, coriander, turmeric and ground nori. Continue cooking for 3-4 minutes. Pour in the vegetable stock and simmer for 10 minutes.
4. Prepare the rice noodles according to the packet instructions.
5. Pour the coconut milk into the stock and add the separate stalks of the buk choy, simmer for 5 minutes. Add in the 2 tbsp lime juice and 1 tsp sugar, and mix through.
6. Prepare 4 serving bowls, and divide the noodles between each bowl. Carefully ladle a generous portion of soup over the noodles. Top with the fried tofu, buk choy pieces, bean shoots, chilli slices, lime wedge and fresh coriander leaves.

Product used in recipe

• Valcom - Valcom Coconut Milk 165Ml