When the weather is cool and rainy here in Oregon, we seek out comfort foods. This Creamy Coconut Lemongrass + Tofu Laksa from Food Fan First is one of the recipes that we consider healthy comfort that is packed with nutrients. The fact that we can easily make the recipe in about 30 minutes is a big win for those busy, hectic weeknights. Thank you, Corynne, for sharing this great recipe with us!
Creamy Coconut Lemongrass & Tofu Laksa
8 ounces rice noodles or other flat noodles
1 tablespoon coconut oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1-inch piece ginger, peeled and chopped
1-inch piece fresh turmeric or 1 teaspoon ground turmeric
1 red chili, sliced
1 lemongrass stalk, white part only, thinly sliced
1 16 oz package of firm tofu, drained and cut into cubes
1 13.5 can coconut milk
2 cups vegetable stock
3 heads baby bok choy, white part trimmed
Prepare rice noodles according to package directions. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook, stirring frequently until translucent. Increase heat, and add turmeric, chili, lemongrass and tofu. Cook and stir to coat tofu and until the lemongrass is beginning to soften. Add coconut milk and stock. Bring to a simmer. Next, add baby bok choy. Cook for another 5 minutes. Season with salt. Garnish with lime slices, chili, cilantro, and dark-green parts of scallions.
Recipe via: Corynne Kendall // Food Fan First