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Mushroom and Tofu Laksa With Noodles



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Another meal I have tried and again, simply delicious and low calorie

Ingredients
  • 3 12 cups vegetable stock
  • 1 34 cups light food processor pulsing several times, until smooth.
  • Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and Tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes.
  • Meanwhile, cook the noodles according to the package directions. Divide among four large Soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions.
  • Nutrition Info

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving

    Calories 515.9

    Calories from Fat 318

    Total Fat 35.4 g

    Saturated Fat 20.9 g

    Cholesterol 36 mg

    Sodium 97.3 mg

    Total Carbohydrate 42.6 g

    Dietary Fiber 4.2 g

    Sugars 4.7 g

    Protein 13 g

    Edited by VSGmary

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Sounds interesting. I wonder would it work of I subbed the egg noodles.

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@@BLERDgirl you could actually do without the noodles all together, the broth it just so lovely and aromatic

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