RECIPES BY Rhiannon Lambert
Tofu Coconut Laksa
- 1 Hour
- 2
1 white onion, diced
3 garlic cloves, sliced
2 lemongrass stalks
40g ginger, grated
1 red chilli, sliced
2 tbsp olive oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp cayenne pepper
1 litre coconut water
250ml coconut cream
100g tender-stem broccoli
100g pak choi
60g shiitake mushrooms
150g flat rice noodles, dried
Juice ½ lime
1 tsp sugar
225g tofu (smoked works well)
80g fresh beansprouts
Handful fresh coriander
Pinch salt