Tomato Laksa with Coconut
Cookbook “Easy Wins” by Anna Jones
Ingredients · Servings 4
- 1-3 small red Thai chili peppers, depending on the desired spiciness
- 6 garlic cloves, peeled
- 2 shallots, peeled and roughly chopped
- 1 thumb-sized piece of ginger, peeled and cut into 3 pieces
- 15 rohe Cashewkerne (40 g)
- 1 tbsp Sambal Oelek or other chili sauce
- 2 tablespoons coconut oil or other cooking oil
- 2 tbsp tomato paste
- 200g dried rice noodles
- 1 can of coconut milk (400 ml)
- 3 Biolimetten
- 4 lime leaves
- 1/2 bunch of coriander leaves (15 g; reserve a few stems for garnish)
- 1/2 bunch of mint (15 g; reserve a few sprigs for garnish)
- Salt
- 200g silken tofu, diced
- 1. The Koriandersamen
- 2 handfuls of freshly shelled peas
- 1 bunch of green asparagus, sliced
- 3-4 finely chopped spring onions
- 2 handfuls of halved cherry tomatoes
- 2 handfuls of halved sugar snap peas (120 g)
- 1 small sweet potato, peeled and cut into very thin slices
- 2 handfuls of kale, cut into strips
- 2 carrots (peeled and cut lengthwise into thin strips using a vegetable peeler)
- 1 bunch of broccoli (florets halved, stalks cut into thin slices)
Method
- For the laksa paste, blend 1–3 small red Thai chilies, the peeled garlic cloves, the roughly chopped shallots, the ginger, and the cashew nuts in a blender until smooth. Add the sambal oelek, coconut oil, and tomato paste and blend again. (Tip: The laksa paste freezes well in ice cube trays.)
- To cook the rice noodles: Bring a pot of water to a boil. Remove the pot from the heat and let the dried rice noodles soak for 6–10 minutes, until they are soft but still have a slight bite. Drain, rinse under cold running water, and drizzle with a little oil to prevent them from sticking together.
- For the soup, fill the kettle and switch it on. While the noodles are soaking, heat a large pot over medium heat, add the laksa paste, and toast it for a few minutes to cook the tomato paste and spices. Once the paste has darkened slightly, pour in the coconut milk and 400 ml of boiling water. Add the juice of 2 organic limes, the lime leaves, the coriander, and the mint, and season everything with sea salt.
- Add the vegetables of your choice and simmer until cooked through.
- To serve, ladle the rice noodles into 4 deep plates. Distribute 200g of diced silken tofu and the vegetables evenly over the noodles, then ladle the soup over them. Garnish with the remaining herbs and serve with the third lime, cut into wedges.
Anna Jones' cookbook, "Easy Wins," is based on her 12 favorite ingredients, which are inexpensive, versatile, and have a long shelf life. These ingredients structure the chapters with simple, vegetarian recipes that require minimal cookware. Examples include lemon tart with green chili, lemon rice with buttered almonds, and spring vegetables with a cheese and mustard sauce. These ingredients are true all-rounders—a boon to any kitchen.