asian curry meals mushrooms noodles recipes soup tofu vegetarian Mar 02, 2020

There’s something so warming and hearty about a soup but combining it with a curry is next level. Here I have used a store bought laksa paste as I managed to find one with clean ingredients (Ayam brand) however you can of course make your own. This recipe is vegetarian, using tofu as the protein source, however if you felt like using chicken, fish or prawns feel free to mix it up - same goes with whatever veggies are in season! You can also keep this one gluten free by using rice noodles instead.

Serves 4


500g block firm tofu, cut into 2-3cm pieces

1 x jar laksa paste

2 x portabello mushrooms, chopped into 2cm pieces

1 x zucchini, chopped into 2cm pieces

¼ x red cabbage, chopped into 2cm pieces

½ x capsicum, chopped into 2cm pieces

2 cups broth/stock

270ml coconut milk (from a can)

½ packet udon noodles

4 handfuls coriander

1 lime, cut into wedges


Heat a pot to medium heat and add some coconut/extra virgin olive oil. Add the tofu and cook until just browned and then set aside. Add the paste to the pot (you may want to start with 1/3 jar of paste for the first time cooking this and add more if needed next time), and cook out for 30 seconds – 1 minute before adding the veggies, broth/stock and coconut milk. Bring to the boil and cook for 5 minutes or until veggies are just tender. Meanwhile cook the noodles according to packet instructions.

Drain the noodles and add to the pot with the tofu before serving with fresh coriander and lime wedges.  


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