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There's no better way to welcome Autumn than with this pumpkin and tofu noodle laksa, a popular dish from South East Asia. The key to the rich and creamy broth is to use our organic coconut milk and be generous with your spices.
INGREDIENTS
- 2 Lufo Pomtajer 1kg
- 1 tsp curry powder
- 1 stalk of lemongrass, cut into 2-inch pieces
- 1 litre vegetable stock
- 1 tin Agrikon Organic Coconut Milk
- 1 litre vegetable stock
- 1 stalk of lemongrass, cut into 2-inch pieces
- Black sesame seeds
- 2 tbsp Laksa paste
method
De taja laten ontdooien en het sinaasappelsap of de piccalilly en het water erdoor roeren. Verwarm de oven voor op 200 C graden. De kip in 8 stukken snijden, wassen, afdrogen inwrijven met zout, zwarte peper en nootmuskaat.
Whilst the pumpkin is roasting, preheat a large pot on the hob on medium-high heat, then add the Laksa paste and curry powder and let it toast for 30 seconds.
Add the lemongrass, stock, coconut milk, tamari sauce and coconut sugar to the pot and bring to a boil mixing everything together, then cover and let simmer for 10 minutes.
Ladle into bowls and serve with lime wedges.
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