- 2-3 tbsp of Laksa Paste.
- 1 L of chicken stock (we used 3 chicken stock cubes with 1L of water). You can replace this with vegetable stock cubes if you wish.
- 1 Tin (approximately 400ml) of coconut cream/milk.
- 1 Packet of tofu (approximately 300 grams). If you don’t want to use tofu you can leave this out or add chicken instead!. We usually use firm tofu but in this tutorial we used Silken Tofu – we actually preferred the firm tofu and will use that next time. People typically use tofu puffs, but we’ve never bought them (or made them) before.
- 150g of noodles (the noodles you pick are up to you, I know most people use egg noodles but we tend to use rice noodles).
- 150g of beansprouts.
- 1 red chilli (this is optional!).
1. In a large (and deep) frying pan or wok, fry the Laksa paste until fragant (usually this takes around 30 seconds to 1 minute). Basically, just fry the paste until you give it a big woof and it smells.
2. On the side (in a measuring jug) add 1L of boiling water to 3 stock cubes. Mix thoroughly until the stock cubes have dissolved.
3. Slice the tofu into small cubes and fry them in a pan with some oil. Fry until slightly golden.
4. Add the tin of coconut cream and the 1L of chicken stock to the laksa paste and bring to a boil.
5. Add the noodles and tofu to the laksa paste, coconut cream and chicken stock mix and cook for 4 minutes until the noodles are tender.
6. Then turn off the heat and stir in the beansprouts.
7. If you’ve decided to add a chilli, slice the chilli up into thin slices.
8. Now you’re ready to dish up. Dish up your laksa and place the chilli slices on top (or mix them through).
There you go! That’s our 10 minute laksa recipe. I find that we always have these ingredients in our cupboard so it’s quickly become our go to recipe whenever we’re time poor or just have no idea what to cook.