It’s really hard to find laksa in Jakarta, and I miss it as a midweek staple in our home. To substitute, I’ve opted for this delightfully creamy tofu soup, somewhere between a curry and a laksa. Use whatever fresh vegetables you like, although the bean sprouts make a great substitute for noodles, and don’t forget the coriander, it really freshens things up.
In a large non-stick pan, heat the olive oil and stir onion, garlic and ginger for 2-3 minutes. Add in the curry paste and stir through for another minute or so, until fragrant.
Fold through the coconut milk, then pour in vegetable stock and turn up the heat. Add in broccoli and baby corn, then bring to the boil before reducing to a simmer and stirring through sugar and fish sauce. Cook for 4-5 minutes until soup thickens and vegetables start to soften, before gently adding in the tofu. Simmer for another 2-3 minutes, then squeeze over lime juice and stir through. Remove from heat.
Line deep bowls with a handful of bean-sprouts, then ladle on soup. Top with fresh coriander and chilli and serve immediately.