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Tofu Laksa
with rice noodles / zucchini / soft boiled egg

Active: 30 min Total: 30 min
Curry soups like tofu laksa are great for cool weather - they pack a bit of heat and are extra satisfying with the addition of creamy coconut milk. Use a homemade curry base made with aromatics to create a flavorful foundation for the soup.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tofu Laksa:
  • Tofu, extra firm - 16 oz , 1/2" / 1.25cm cubes (vacuum-packed preferable)
  • Shallots - 2 cloves , diced
  • Jalapenos - 1 , diced
  • Lemongrass - 2 stalks , diced (sub lemongrass paste 1 tsp / stalk)
  • Ginger - 1 tsp , grated
  • Curry paste, any color - 2 tsp
  • Coriander, ground - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Soy sauce - 2 tsp
  • Zucchini - 1 lb , cubed
  • Noodles, rice - 6 oz
  • Coconut milk, light - 3/4 cup
  • Water - 3 cups
  • Brown sugar - 1 tsp
  • Eggs - 4
  • Cilantro - 4 sprigs , chopped
  • Lime juice - 4 tsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm thick cubes. (Can be done 1 day ahead)
  2. Shallots / Jalapenos / Lemongrass / Ginger - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Make curry base - Combine shallots, jalapenos, lemongrass, ginger, curry paste, coriander, turmeric, salt, oil, and soy sauce. (Can be done up to 4 days ahead)
  4. Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
  5. Cook noodles - Boil noodles according to package directions. (Can be done 1 day ahead)

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Make

  1. Heat a Dutch oven or stock pot over medium heat. Add curry base and saute until fragrant, ~3 minutes.
  2. Add zucchini and saute for a minute to coat zucchini in spices.
  3. Add tofu, coconut milk, water, and brown sugar and bring to a simmer. Simmer for 10 minutes to let the flavors develop.
  4. While soup simmers, bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under tap water. When cool enough to handle, peel eggs.
  5. Chop cilantro.
  6. Divide noodles between serving bowls. Ladle soup over noodles. Slice eggs in half and top each bowl of soup with eggs. Finish with a squeeze of lime juice and cilantro. Enjoy!

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