A nice light dinner for a cool Summer evening. Kelp noodles are a nice change for this laksa although you can use rice noodles too if you wish. Kelp noodles are a low calorie, raw substitute for pasta made from kelp (a brown seaweed), sodium alginate (a salt derived from seaweed), and water. Kelp is an edible seaweed that is high in nutrients and gluten free. High in iodine, kelp also contains over 70 minerals, trace elements, enzymes, potassium, magnesium, calcium, iron and 21 amino acids. Kelp noodles can be used right out of the bag. Just rinse under water first.
Serves 2-4
Put the cut tofu in a bowl and drizzle with enough tamari to give it a light coating. Add a light drizzle of coconut oil if you like and pop onto a baking tray lined with baking paper. Place in the oven at 180 degrees celsius (350F) for around 20 minutes.
Add the vegetable stock to a medium saucepan and bring to a simmer.
Next put the garlic, ginger, spring onions, chilli, turmeric, lime leaves and coriander stalks (save the leaves for garnish at the end) into the food processor or use a mortar and pestle and blitz or bash. Add the nut butter, sesame oil, and tamari and combine. Add this to the soup.
Add to the pot the sprouts and capsicum along with the rinsed kelp noodles. Add the coconut milk and bring back to a gentle boil.
Add a good squeeze of lime juice and then taste your laksa at this point, and see if you need to add extra salt, tamari or lime juice. You may also like to add extra coconut milk if you like a ‘soupier’ consistency. Your tofu should be baked by now, so remove from the oven and add to the pot. Serve in a bowl topped with plenty of fresh coriander leaves and use lime wedges and extra chilli to taste.
So there you have it! A delicious laksa full of good fats from the coconut milk, protein from the tofu and sprouts, and bags of flavour from all the herbs and spices.
- 150g of firm, organic, non-GMO tofu, cut into 1 inch sized chunks
- A drizzle of tamari (for the tofu)
- 500ml vegetable stock/broth
- 1 large clove of garlic
- 1cm piece of ginger, peeled and finely chopped
- 1/2 fresh red chilli, sliced
- 1/2 tsp turmeric
- 2 spring onion (green onions), chopped
- 1/2 tsp nut butter
- 2 keffir lime leaves, sliced
- 1c bean sprouts
- 1/2 cup fresh coriander (cilantro)
- 1/2 tbs sesame oil
- 1 tbs tamari
- 150g kelp noodles, rinsed (or rice noodles)
- 1 green capsicum, sliced
- 1 400g tin organic coconut milk, full fat (or extra to taste)
- 1 lime
Put the cut tofu in a bowl and drizzle with enough tamari to give it a light coating. Add a light drizzle of coconut oil if you like and pop onto a baking tray lined with baking paper. Place in the oven at 180 degrees celsius (350F) for around 20 minutes.
Add the vegetable stock to a medium saucepan and bring to a simmer.
Next put the garlic, ginger, spring onions, chilli, turmeric, lime leaves and coriander stalks (save the leaves for garnish at the end) into the food processor or use a mortar and pestle and blitz or bash. Add the nut butter, sesame oil, and tamari and combine. Add this to the soup.
Add to the pot the sprouts and capsicum along with the rinsed kelp noodles. Add the coconut milk and bring back to a gentle boil.
Add a good squeeze of lime juice and then taste your laksa at this point, and see if you need to add extra salt, tamari or lime juice. You may also like to add extra coconut milk if you like a ‘soupier’ consistency. Your tofu should be baked by now, so remove from the oven and add to the pot. Serve in a bowl topped with plenty of fresh coriander leaves and use lime wedges and extra chilli to taste.
So there you have it! A delicious laksa full of good fats from the coconut milk, protein from the tofu and sprouts, and bags of flavour from all the herbs and spices.
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