with charred garlic pak choi
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Lime
1 unit(s)
Coconut Milk
1 pack(s)
Udon Noodles
440 grams
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Thai Style Spice Mix
2 sachet(s)
Chilli
1 unit(s)
Garlic
1 unit(s)
Korma Curry Paste
1 sachet(s)
Vegetable Stock
1 sachet(s)
Tofu
180 grams
Salt
to taste
Water
to taste
Pepper
to taste
Oil
to taste
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Chop the tofu into 2cm chunks.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the tofu and carrot.
- Fry until browned, 6-8 mins.
- Add the Thai spice and korma paste and cook for 2-3 mins.
- Stir in the coconut milk, stock and 300ml water (per 2P).
- Bring to the boil, cover and simmer for 8-10 mins.
- While the laksa simmers, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Cook on one side for 2 mins then turn over and cook for another 2 mins.
- Add the garlic to the pak choi and fry for 1 min. It should be slightly browned and charred.
- Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.
- When the laksa has 1 min of cooking time remaining, add the noodles.
- Stir carefully to separate the noodles and allow them to warm through.
- Season to taste with salt, pepper and a squeeze of lime juice.
- Divide the tofu laksa between bowls.
- Top with garlic pak choi and sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
3175
kJ
Energy (kJ)
759
kcal
Energy (kcal)
35.7
g
Fat
17.1
g
of which saturates
81.2
g
Carbohydrate
12
g
of which sugars
8.5
g
Dietary Fiber
30.3
g
Protein
0
mg
Cholesterol
3.59
g
Salt
