We’ve combined fresh ingredients with an authentic laksa paste so you can make this traditional Malaysian dish at home in no time. 

30 Minutes.

Serves 2.

16 tofu puffs
165ml coconut milk
1 large natural vegetable stock cube
1/2 tablespoon fish sauce
1 teaspoon sugar
1 lemon
100g vermicelli noodles
2 bok choy
2 free range eggs
1 spring onion
laksa paste

Prepare stock & soak noodles
Fill kettle and bring to the boil. Once boiled dissolve stock cube provided in a jug of the boiled water (600ml full).Place noodles in a medium sized bowl and pour over tap water to cover. Leave for 15 minutes, drain and rinse.

Boil eggs
Place eggs in a small pot and cover with water. Bring to the boil and cook for 6 minutes. Remover, rinse and soak in cold water.

Prepare tofu & bok choy
Cut tofu puffs in half. Trim of the ends of the bok choy and cut into strips.

Make laksa
Heat a medium pot over a low heat with a tablespoon of olive oil. Add paste and fry for 1 minute stirring occasionally until fragrant. Pour in stock and bring to the boil, stir. Add coconut cream and reduce to a simmer. Add tofu, fish sauce, noodles, bok choy and a squeeze of half the lemon. Simmer for 3 - 5 minutes until noodles and bok choy are cooked. While cooking, finely slice spring onion. Peel and slice boiled eggs in half.

To serve
With tongs, divide the noodles, tofu and greens amongst the bowls. Ladle over the broth and top with spring onion and egg and finish with a squeeze of lemon. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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