Mushroom and Tofu Laksa With Noodles

May 21, 2023May 21, 20230 12
Mushroom and Tofu Laksa recipe with egg noodles
in Soup

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 cups vegetable stock
1 3/4 cups coconut milk
9 ounces shiitake mushrooms , thinly sliced ( stalks removed )
1 cup firm tofu , cubed
2 tablespoons tomato paste
6 ounces fine egg noodles
salt and pepper
sliced scallions and shredded cabbage ( to garnish )
2 fresh red chilies , seeded and chopped
1 1/2 inches piece fresh ginger , chopped
2 large garlic cloves , chopped
2 lemongrass , stalks inner stalks chopped ( tough outer layers discarded )
1 teaspoon coriander seed , crushed
6 macadamia nuts , chopped
1 small handful fresh cilantro , chopped
3 tablespoons vegetable oil

Nutrision Information

Servings Per Recipe
4
Calories
560
Sugar
5g
Fat
44g
Mushroom and tofu laksa with noodles is a popular Southeast Asian dish that combines the creamy, spicy flavors of laksa curry with the chewy texture of egg noodles. This recipe uses shiitake mushrooms and firm tofu to give the soup a hearty, meaty flavor, while the addition of fresh chilies, ginger and lemongrass gives the soup a bright, citrusy note. This dish is perfect for cold nights or when you are in the mood for a warming, comforting meal.

Instructions

1.Heat the oil in a large pot over medium heat. Add the ginger, garlic, lemongrass, coriander seeds and chopped macadamia nuts to the pot. Cook until the mixture is fragrant and the nuts are lightly browned.
2.Add the sliced mushrooms, tomato paste and half of the chopped chilies to the pot. Cook the mixture until the mushrooms are tender and the tomato paste has darkened slightly in color.
3.Add the vegetable stock and coconut milk to the pot. Bring the mixture to a simmer and let it cook for 10 to 15 minutes, or until the flavors have melded together.
4.While the soup is cooking, cook the egg noodles according to their package directions. Drain and rinse the noodles with cold water.
5.Once the soup is ready, add the cubed tofu and remaining chopped chilies to the pot. Let the soup cook for an additional 5 minutes, or until the tofu is heated through.
6.Divide the noodles evenly between four bowls. Ladle the soup over the noodles and garnish with sliced scallions, shredded cabbage and chopped cilantro.

PROS

This mushroom and tofu laksa is a flavorful and satisfying vegetarian soup option.

The soup is high in protein and nutrients from the mushrooms and tofu.

CONS

Some people may find the soup too spicy or the lemongrass flavor too strong.

The soup contains a high amount of saturated fat from the coconut milk and macadamia nuts.

HEALTH & BENEFITS

Mushrooms are a good source of vitamin D, while tofu is high in protein and iron.
Coconut milk contains medium-chain triglycerides, which may have benefits for heart and brain health.
Lemongrass has antibacterial and anti-inflammatory properties, and coriander may help to lower cholesterol levels.

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