pumpkin and tofu laksa

I have just had one of the nicest laksa’s ever, I bought the new donna hay cookbook for myself for Christmas, and this has been adapted from one of the recipes, when I told my lovely husband that we were having pumpkin and tofu laksa for tea, well as you can imagine the response from the red meat loving other half was not exactly warming, when he tasted it he was amazed, this is really good were his words!!!! he was right it is very good.

Pumpkin and Tofu Laksa

Serves 2

1 tablespoon of olive oil
1/3 cup of store bought laksa paste
1 cup of chicken stock – I used organic
2 x 270 mL cans of coconut cream – NOT low fat
1 tablespoon of fish sauce
1⁄2 a butternut pumpkin cut into 2 cm dice
250 grams of vermicelli noodle cooked
150 grams of silken tofu sliced
1 green shallot sliced
1⁄2 cup chopped coriander
1 birds eye chilli diced

Heat oil in saucepan, add Laksa paste and stir for a minute, add the stock, fish sauce coconut milk and bring to the boil, add pumpkin and cook until done, about ten minutes. Put noodles into two bowls and spoon over the Laksa, top with tofu, green shallot, coriander and chilli.

Adapted from donna hay – the new classics