Jersey Sweet Potato & Coconut Laksa with Crispy Tofu

A creamy and fragrant Malaysian-inspired coconut curry soup featuring sweet Jersey sweet potatoes, tender tofu, fresh bean sprouts, and chewy laksa noodles. Topped with crispy tofu and cilantro for the perfect balance of textures and flavors.

Prep Time

15 minutes

Total Time

45 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.55/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Jersey•Indian•Asian•Thai

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

14ozFirm Tofu(Pressed and cubed)

£2.50

1lbJersey Sweet Potato(Peeled and cubed)

£1.20

8ozLaksa Noodles(Dried laksa noodles. Use rice noodles for gluten-free option.)

£2.00

4ozBean Sprouts(Fresh)

£0.80

213.5 oz canCoconut Milk(Full-fat)

£3.00

4cupsVegetable Broth(Low sodium)

£1.50

2tablespoonsRed Curry Paste(Adjust to taste. Choose a vegan brand.)

£1.20

2tablespoonsSoy Sauce(Tamari for gluten-free option)

£0.20

2tablespoonsLime Juice(Freshly squeezed)

£0.30

1teaspoonBrown Sugar

£0.10

1tablespoonGinger(Minced)

£0.30

2clovesGarlic(Minced)

£0.15

0.3cupCilantro(Chopped, for garnish)

£0.75

2tablespoonsVegetable Oil(For cooking tofu)

£0.10

1tablespoonCornstarch(For coating tofu)

£0.10

Total Cost

£14.20

£3.55 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss the cubed tofu with cornstarch and a pinch of salt and pepper. Spread on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
2.
While the tofu is baking, heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
3.
Add the red curry paste to the pot and cook for another minute, stirring constantly, until fragrant.
4.
Stir in the cubed sweet potato, coconut milk, vegetable broth, soy sauce (or tamari), brown sugar, and lime juice. Bring to a simmer.
5.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potato is tender.
6.
While the soup is simmering, cook the laksa noodles according to package directions. Drain and set aside.
7.
Add the cooked noodles and bean sprouts to the soup. Stir to combine.
8.
Ladle the soup into bowls. Top with the crispy tofu and chopped cilantro.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (570g)

785 kcal / 3284 kJ

Carbs

71g

27% of RDA

Fat

48g

69% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

23 g

26% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

36 g

180% of RDA

Chef's Tips

For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.

Other vegetables like bell peppers, mushrooms, or spinach can also be added to the soup.

Garnish with a squeeze of lime for extra brightness.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Oven

Stove

Large Pot or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.

Other vegetables like bell peppers, mushrooms, or spinach can also be added to the soup.

Garnish with a squeeze of lime for extra brightness.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Jersey Sweet Potato & Coconut Laksa with Crispy Tofu

Ingredients

Instructions