Smoked Tofu Laksa

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chillies, ginger, garlic, curry powder, shallots, lemon grass, coriander stalks and peanut butter into a food processor and process to form a smooth paste.

Step 2

Transfer the paste to the slow cooker, then pour in the coconut milk and stock and add the carrot and squash. Stir, cover with the lid and cook on low for 5 hours until the vegetables are tender.

Step 3

Turn off the slow cooker and leave to cool slightly, then whizz the soup while still in the slow cooker pot using a stick blender. Alternatively, carefully transfer the soup to a blender and blend, in batches if necessary, until smooth.

Step 4

Return the soup to the slow cooker, add the mange tout and pak choi, replace the lid and cook on high for 10 minutes until tender.

Step 5

Meanwhile, cook the rice noodles according to the packet instructions, then drain and set aside.

Step 6

To serve, stir the smoked tofu pieces through the soup 5 minutes. Divide the rice noodles among 4 serving bowls, then ladle over the laksa soup and tofu. Top with the cucumber strips and bean sprouts. Sprinkle over the sesame seeds and serve with lime wedges for squeezing over.