Beancurd Laksa

Ingredients 

• 200 grams beancurd
• 200 grams silken beancurd
• 10-12 shallots
• 5-6 garlic cloves 
• 1 tablespoon chopped ginger 
• 2 tablespoons chopped lemon grass 
• 2 1/2 tablespoons roasted peanuts
• 1/2 teaspoon fresh red chillies, chopped
• 1 tablespoon oil
• 2 spring onion greens, chopped
• 1 1/2 tablespoons curry powder
• 1/2 cup coconut milk
• 1 lemon
• 2 tablespoons Lemon juice
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves 
• 1 cup boiled noodles 
• 1 medium cucumber, unpeeled and sliced
• 1 spring onion bulb, sliced
• A few fresh mint leaves

Method

1. Grind shallots, garlic cloves, ginger, lemongrass, peanuts and red chillies with little water to a paste. Heat oil in non stick pan. Add chopped spring onion bulbs and sauté for 1 minute.
2. Cut hard and soft tofu into 1 inch cubes and add along with ground paste and 1 cup water. Mix well.Add curry powder and mix well. Cook for 2 minutes.
3. Add coconut milk and mix. Cut lemon into slices and add 2 slices along with lemon juice, salt and coriander leaves. Mix well and cook till it comes to boil.
4. Roll noodles around a fork and place in a large serving bowl. Pour laksa on top. Halve cucumber slices and add along with spring onion greens, sliced spring onion bulb and mint leaves. Serve hot.

Nutrition Info