Coconut + Lime Laksa Noodle Soup

Recipe:

Coconut + Lime Laksa
Noodle Soup

PLANT-BASED

Total time: 20 mins
Serves: 2

A bowl of comfort with a tropical twist. Our Coconut and Lime Laksa Noodle Soup is creamy, zesty, and full of vibrant flavour. We’ve topped ours with crispy salt + pepper tofu, tenderstem broccoli, roasted cashews, and a drizzle of chili crisp oil for the perfect finishing touch. One of our favourite comfort bowls with autumn.

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INGREDIENTS

Ingredients:

• Coconut Oil 

• 4 Spring Onions – sliced and separated into light and dark pieces 

• 2 Red Chillis – deseeded and finely diced 

• 2 tsp Garlic Paste (or 3 cloves garlic minced). 

• 2 tsp Ginger Paste (or a thumb sized piece of ginger peeled and grated). 

• 2 sticks lemongrass – cut into 2cm pieces.  

• ½ tsp Turmeric 

• ¼ tsp Ground Coriander 

• ¼ tsp Ground Cumin 

• ¼ tsp Paprika 

• 2 sheets Nori chopped 

• 1 Can of Coconut Milk (400ml) 

• 600ml Vegetable Stock 

• 125g Ramen Noodles 

• 6 Pieces Baby Sweetcorn – sliced in half lengthways 

• 1 tbsp coriander - chopped 

• Lime Juice 

• Coconut Sugar (or brown sugar/ maple). 

Optional toppings:

• Crispy salt and pepper tofu – grate 150g tofu, mix with salt, freshly cracked black pepper and oil and bake in the oven at 200 degrees, mixing every 5 minutes until crispy. Should take 15-20mins.  

• Steamed or roasted tenderstem broccoli 

• Cashews – toasted and chopped 

• Chilli crisp oil

METHOD

• Heat a tbsp of coconut oil in a saucepan over medium heat and add in the light parts of the spring onion, garlic, ginger, chilli and lemongrass and cook for 2 mins or until fragrant.  

• Add in the spices and nori and cook for a further minute or until fragrant.  

• Add in the coconut milk and vegetable stock and bring to a gentle simmer on a low heat for 5 minutes. 

• Add the noodles directly to the broth and simmer for 2 minutes, before adding the baby sweetcorn and coriander cook for a further 3 minutes.  

• Season to taste with lime juice and sugar.

To Serve 

• Ramen Bowl or any large/deep bowl. Divide the batch up between two bowl. 

• Using tongs, add the bowl first into the pan along with the baby corn and ladel over the broth.  

• Serve with cooked tenderstem broccoli (steamed), chopped toasted cashews, chili crisp and the crispy salt and pepper tofu.