Time for a little bit of FOOD HEAVEN today. After Christmas I’m kind of fed up with meat, stews and root vegetables in general and am craving exotic flavours and light cuisine, something spicy and fresh without meat would be nice. And since I can’t just hop on the plane and jet off to Thailand I had a little browse on Donna Hay’s site, one of my favourites for recipe inspirations.
She has got a brilliant ‘fast weeknights’ section with simple, healthy and flavoursome recipes and this tofu and pumpkin laksa is definitely on the menu for us this week. I love the flavours in combination with noodles and tofu and I’m hoping the taste and smell will transport me straight to Koh Phi Phi.
TOFU AND PUMPKIN LAKSA
Serves 4
INGREDIENTS:
1 tablespoon vegetable oil
185g store-bought laksa paste
500ml chicken stock
2 x 400ml cans coconut milk
2 tablespoons fish sauce
800g pumpkin, peeled and sliced
400g tenderstem broccoli, trimmed and chopped
250g dried vermicelli noodles, cooked
300g silken tofu, sliced
4 green onions (scallions), thinly sliced
1 cup coriander (cilantro) leaves
2 long red chillies, sliced
DIRECTIONS:
Heat the oil in a large saucepan over high heat. Add the laksa paste and cook for 1 minute. Add the stock, coconut milk and fish sauce and bring to the boil. Add the pumpkin and cook for 12 minutes or until tender. Add the tenderstem broccoli and cook for a further 2 minutes or until tender. Divide the noodles between bowls and spoon over the soup. Top with the tofu, green onion, coriander and chilli to serve.
MORE INFORMATION & PHOTOGRAPHY | Donna Hay with thanks
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