Serves 4
300g Thai flat rice noodles
300g tofu, cut into cubes
2 Tbsp olive oil
4 garlic cloves, peeled
5cm piece of ginger, peeled
2 red chillies, deseeded
2 Tbsp fish sauce
2 Tbsp tamari soy sauce
1 tsp ground turmeric
2 tsp coconut palm sugar or dark brown sugar
2 limes, juiced
2 400g cans of coconut milk
coriander, to serve
100g beansprouts, to serve
Rinse the rice noodles in cold water and place them in a large bowl, covered with plenty of boiling water. Leave to soften – 5-10 minutes depending on the brand. Drain and rinse under running cold water to stop them from going too soft.
Heat the olive oil in a wok and then stir fry the cubed tofu until golden.
Blitz the garlic, ginger and chillies in a food processor along with the fish sauce, soy sauce, turmeric, sugar and lime juice. Heat this mixture for a couple of minutes in a large heavy based pan until fragrant.
Add the coconut milk plus 200ml of water and simmer for 5 mins. Add the tofu (and cooked prawns if using) to heat through.
Divide the noodles between bowls and ladle over the hot laksa. Top with coriander and beansprouts and serve.