Delectable Malaysian Vegetarian Laksa Soup with Tofu Puffs

Allergens

Soy

Ingredients

• 1 cup (200g) firm tofu, diced 8 oz (225g) bean sprouts 1 medium
• sized red bell pepper, sliced 2 cups (475ml) coconut milk 2 cups (475ml) vegetable broth 3 tbsp (45ml) curry powder 2 tbsp (30ml) soy sauce 1 tbsp (15ml) sugar 1 tsp (5g) salt 1/2 tsp (2.5g) ground white pepper 1/4 cup (60g) lime juice 2 tbsp (30ml) vegetable oil Fresh cilantro, for garnish Fried shallots, for garnish

Instructions

1. Heat the vegetable oil in a large saucepan over medium heat. Add the curry powder and toast until fragrant, about 2 minutes.
2. Pour in the coconut milk and vegetable broth, then add the soy sauce, sugar, salt, and ground white pepper. Stir well to combine.
3. Bring the mixture to a simmer and cook for about 10 minutes or until it starts to thicken slightly.
4. Add the diced tofu and sliced red bell pepper into the saucepan, and let it simmer for another 5 minutes.
5. Stir in the bean sprouts, lime juice, and cook for another 2 minutes. Remove from heat.
6. Ladle the soup into bowls, garnish with fresh cilantro and fried shallots before serving.

Chef’s Insight

The key to this dish is balancing the flavors - sweet, sour, spicy, and salty. Feel free to adjust the seasoning according to personal preference.

Notes

Serve the soup hot, as it tastes best when enjoyed warm.