Oyster mushroom and tofu laksa

A fragrant and spicy noodle soup that’s perfect for vegetarians.


To serve

Preparation method

  1. Blend the chillies, ginger, garlic, lemongrass, coriander seeds, coriander stalks, tamarind and oil in a food processor to a smooth paste.

  2. 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.

  3. Add the tofu, oyster mushrooms, soy sauce and cooked noodles and cook for 5-8 minutes, or until warmed through.

  4. 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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