Ingredients:
- 3.5 oz (100 gm) noodles
- 3.5 oz (100 gm) Laksa paste. I used Assam Laksa Paste (vegetarian) produced by Foo Yuan Vegetarian Sdn Bhd, Malaysia
- 3 tsp peanut oil
- 14 fl oz (about 400 ml) vegetable broth
- 14 fl oz (about 400 ml) coconut milk
- 1 stem lemongrass, cut into 4/5 parts
- 1 bunch broccoli
- ½ lb bok choy or any other such Chinese green, chopped in large pieces
- 5 oz (about 150 gm) bean sprouts
- You can add other vegetables such as long beans, etc. I added cauliflower too!
- 3 oz (80 gm) fried tofu
- 1 piece of Chinese long donut, heated in oven till they become crispy and then cut into 1 inch long pieces
- Coriander leaves for garnishing
Method:
- Cut fried tofu in 1 inch by 1 inch pieces
- Sauté the tofu pieces in 1 tsp oil on medium heat for 5 minutes and then keep aside
- Saute bok choy in 1 tsp oil on medium heat for 2-3 minutes and then keep aside
- Cook noodles in a pot of boiling water for 5 minutes until tender
- Remove the noodle, drain under cold running water and then keep aside
- In a pot, heat 1 tsp oil over medium heat and add Laksa paste and cook for 2 minutes, stirring constantly
- Stir in the stock and coconut milk and add the lemongrass. Bring to boil and then reduce heat and let it simmer for 8-10 minutes
- Add broccoli and any other vegetables you are adding to Laksa and let it cook for 5-6 minutes till vegetables are cooked to desired level
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