Pumpkin & tofu laksa

Serve a hearty vegetarian main with this pumpkin and tofu laksa.

Recipe «Pumpkin & tofu laksa» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 400g butternut pumpkin, deseeded, peeled, cut into 1cm pieces, 125g long life noodles, 1 400ml can lite coconut milk, 1 375ml ctn vegetable stock, 200ml lite coconut cream , 1 lemon grass stem, pale section only, halved lengthways, 2 tsp brown sugar, 1 tsp finely grated fresh ginger , 2 tbsp sambal oelek, 55g bean sprouts, trimmed, 1/4 cup loosley packed chopped fresh coriander, Salt, 200g drained firm tofu, cut into 1cm pieces, Fresh basil leaves, to serve.

Ingredients:

• 400g butternut pumpkin, deseeded, peeled, cut into 1cm pieces 
• 125g long life noodles 
• 1 400ml can lite coconut milk 
• 1 375ml ctn vegetable stock 
• 200ml lite coconut cream 
• 1 lemon grass stem, pale section only, halved lengthways 
• 2 tsp brown sugar 
• 1 tsp finely grated fresh ginger 
• 2 tbsp sambal oelek 
• 55g bean sprouts, trimmed 
• 1/4 cup loosley packed chopped fresh coriander 
• Salt 
• 200g drained firm tofu, cut into 1cm pieces 
• Fresh basil leaves, to serve 

Instructions

1. Cook the pumpkin in a large saucepan of boiling water for 5 minutes or until it softens slightly. Add the noodles to the pan and cook for 4-5 minutes or until tender. Drain and set aside.
2. Meanwhile, place the coconut milk, stock, coconut cream, lemon grass, sugar, ginger and 1 tablespoon of the sambal oelek in a medium saucepan. Bring to a simmer over medium heat. Simmer, stirring occasionally, for 5 minutes. Discard the lemon grass.
3. Add pumpkin, noodles, bean sprouts and coriander to pan. Simmer for a further 2-3 minutes or until heated through. Taste and season with salt.
4. Ladle the laksa into 4 serving bowls, top with the tofu, basil leaves and remaining sambal oelek.