Malaysian Coconut Laksa with Lemongrass

Ingredients

• 200g rice noodles
• 150g firm tofu, cubed
• 400ml coconut milk
• 600ml vegetable stock
• 2 stalks lemongrass, bruised
• 1 tbsp turmeric powder
• 2 tbsp red curry paste
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 200g bok choy
• 1 tbsp lime juice
• 2 tsp coconut oil
• fresh cilantro and lime wedges

Method

1. Heat coconut oil in a large pot; sauté onion, garlic, and ginger for 2 minutes.
2. Stir in curry paste and turmeric; cook 1 minute until fragrant.
3. Add stock and lemongrass; bring to a boil, then reduce heat and simmer 5 minutes.
4. Add tofu and bok choy; simmer gently for 5 minutes.
5. Cook rice noodles separately; divide into serving bowls and ladle broth on top.
6. Finish with lime juice and cilantro; serve with lime wedges.