with charred garlic pak choi
A laksa is a saucy, spicy noodle dish that hails from Southeast Asia. Common components include noodles aromatic elements, and toppings such as chicken, prawn or fish. This veggie version, however, features tofu as the star of the show!
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
2 sachet(s)
Tofu
180 grams
Prawns
160 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.
- Place a large pot over high heat with a glug of oil.
- Chop the tofu into 2cm cubes and pat dry with kitchen paper.
- Once the oil is hot, add the tofu, prawns and carrot. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Fry until cooked, 6-8 mins. Season with salt and pepper.
- Reduce the heat to medium-high. Add the Thai spice for 1 min more.
- Stir in korma paste, coconut milk, stock and half the chilli (use less if you don't like spice).
- Pour in 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 remaining chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
3428
kJ
Energy (kJ)
819
kcal
Energy (kcal)
36.7
g
Fat
17.3
g
of which saturates
82.1
g
Carbohydrate
12.4
g
of which sugars
8.6
g
Dietary Fiber
42.2
g
Protein
0
mg
Cholesterol
5.3
g
Salt
