A fragrant and spicy noodle soup that’s perfect for vegetarians.
2 red chillies
30g/1½oz ginger, peeled
2 garlic cloves
1 lemongrass stalk
1 tsp coriander seeds, toasted and ground to a powder
1 tbsp chopped fresh coriander stalks
1 tbsp tamarind sauce
50ml/1¾fl oz vegetable oil
250g/9oz plum tomatoes, chopped
500ml/18fl oz vegetable stock
1 x 400ml/14fl oz can coconut milk
125g/4½oz tofu, cut into big chunks
250g/9oz oyster mushrooms, shredded
1 tbsp light soy sauce
200g/7oz egg noodles, cooked according to packet instructions
Blend the chillies, ginger, garlic, lemongrass, coriander seeds, coriander stalks, tamarind and oil in a food processor to a smooth paste.
Heat a wok over a high heat and fry the paste for 2-3 minutes, or until fragrant. Add the chopped tomatoes and cook for a further five minutes. Add the vegetable stock and coconut milk and bring the mixture to the boil.
Add the tofu, oyster mushrooms, soy sauce and cooked noodles and cook for 5-8 minutes, or until warmed through.
To serve, divide the laksa into four deep bowls and sprinkle over the mint and sliced spring onions. Serve with the lime wedges.
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