Laksa, it warms you from inside out. Traditionally made with a mixture of hokkien and rice vermicelli noodle we’ve opted to use kelp noodles for a lower carb and gluten free version of Laksa. Kelp noodles are available at most health food stores.
To keep this recipe as simple as possible we’ve also used Ayam Laksa Paste which meant that dinner was on the table within fifteen minutes.
You could also easily sub out the tofu for chicken, prawns or your favourite protein.
Heat 1 tablespoon olive oil in a large saucepan and add garlic, ginger, chilli and lemongrass. Sauté for 1 minute before adding the laksa paste. Stir to combine and sauté for a further minute, or until fragrant.
Add coconut, broth and fish sauce. Cover with the lid and simmer for 5 minutes. Add kelp and vegetable noodles and simmer for a further 2 minutes.
Whilst the laksa is simmering, add remaining olive oil to a frypan and fry tofu until golden on all sides.
To serve: spoon the noodles into a bowl before pouring over the laksa broth. Add the tofu and top with coriander, spring onions, snow peas and bean shoots.