Silky Pumpkin Laksa

Silky Pumpkin Laksa

This recipe is for a comforting and warming Silky Pumpkin, Red Pepper & Tofu Laksa. The pumpkin is boiled until very soft and blended with coconut cream to create a smooth, thick soup. Roasted tofu adds a crispy texture to the dish, while the mix of spices, ginger, and lemongrass paste infuses the soup with delicious flavours. Red pepper strips and flat rice noodles add heartiness to the dish, creating a satisfying and flavourful meal perfect for cold, rainy days. Serve hot with a squeeze of lime for a zesty finish.

Serves: 2

50 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 0.5 a pumpkin
  • 1 red pepper
  • 0.5 a block of tofu
  • 2 nests of flat rice noodles
  • 2 inch piece of ginger
  • 1 red onion
  • 2 red chillies
  • 2 tsp lemongrass paste
  • 0.5 tsp paprika
  • 0.5 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp cumin
  • 4 cloves of garlic
  • 0.5 a can of coconut milk
  • 1 veg stock cube
  • Water

🔄Natalia Rudin's Suggested Substitutes

Pumpkin Butternut Squash or Sweet Potato
Red Pepper Yellow or Orange Bell Pepper
Tofu Chicken, Shrimp, or Tempeh

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