Spicy Tofu Laksa

Spicy Tofu Laksa

Everyone knows that soup is wonderful on a cold day. This Spicy Tofu Laksa soup truly brings the heat. The combination of curry paste and fresh and dried peppers really turns up the temperature on this dish. Not for the faint of heart, but amazingly delicious.

We often have this soup in small portions before our meal. It awakens our senses and warms us up after a long commute.

You can adjust the spiciness of this Spicy Tofu Laksa soup easily. Using a mild curry paste, substituting out the jalapenos for sweet peppers, and/or removing the dried red peppers can bring this soup to a more moderate heat level. Then, it will have just the smooth coconut and cooling citrus flavor without all the heat.

Either way you make this Spicy Tofu Laksa, it’s fantastic. The coconut milk and lime juice cool the spice while the bok choy and bean sprouts give it a great crunch. Enjoy!

 

5.0 from 1 reviews
Spicy Tofu Laksa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Soup
Serves: 4 servings
Ingredients
  • ½ Package Extra Firm Tofu (Cubed)
  • 2 Large Bok Choy (Separated into individual leaves)
  • 1 Medium Red Onion (Sliced)
  • 2 Jalapeños (Thinly Sliced)
  • 3 Cloves of Garlic (Minced)
  • 1 Inch Fresh Ginger (Peeled and Grated)
  • 2-3 Dried Red Peppers (Chopped)
  • 3 Limes (1 Juiced, 2 Cut into Wedges)
  • 2 Tbsp. Curry Paste
  • 7oz Coconut Milk
  • 4 Cups Vegetable Broth
  • 1 Tbsp. Coconut oil
  • Rice Noodles
  • Fresh Bean Sprouts
  • Fresh Cilantro (Garnish)
Instructions
  1. Wash and prepare all fresh vegetables. Cook the rice noodles as per directions. Set aside.
  2. In a large stock pot heat the coconut oil over medium heat. Add the garlic, ginger and onions. Sauté until they are fragrant and the onions have softened some. About 3 minutes.
  3. Next add the jalapenos, curry paste and red pepper. Cook stirring frequently for 2 more minutes.
  4. Pour the vegetable broth, lime juice and coconut milk into the pot. At this time add the tofu and bok choy to the soup. Allow the soup to come to a simmer. Allow to cook for 2-3 minutes. Stir occasionally until all of the bok choy has wilted.
  5. Serve in a bowl over rice noodles and fresh bean sprouts. Drizzle with chili sauce if you like more heat.

 

 

    


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