Thai Laksa (Noodle Soup)

package of Thai rice noodles, 400 g
(280 g) 1 package firm tofu, cubed
800 ml coconut milk
2-3 tsp Thai red curry paste
4 tsp nam plaa (fish sauce)
500 mls chicken or veg stock
2 Tablespoons oil, sesame or sunflower
50 g fresh bean sprouts
1 cup fresh coriander
6 stalks spring onion, finely chopped
2 head of napa cabbage
juice of 1-2 fresh limes, plus additional lime wedges for serving
2 red bell peppers, thinly sliced
1 package of fresh mushrooms (shitake, oyster)
2 cloves garlic, pressed


Place noodles in pot of coiling water for 8-10 minutes. Rinse with cold water when cooked and set aside.

Bring coconut milk to a gentle boil on medium heat. Add red curry paste and nam plaa. Stir. Add chicken or vegetable stock and reduce to simmer.


Heat oil in a large pan over medium high heat. Stir fry cabbage, garlic, onion, mushrooms and bell peppers for about 5 minutes or until soft but still bright in color. Add bean sprouts and tofu and stir fry for another minute or two.


Assemble soup by adding stir fry mixture and noodles to the pot of simmering broth. Add fresh lime juice and stir through. Remove from heat. Top with fresh cilantro and serve.


Makes 4 servings.