Laksa noodle soup with Pak Choi and Tatsoi

The taste of Malaysia – Spicy broth with tofu, oyster mushrooms as well as fresh Pak Choi and Tatsoi!

 Min. |   


  • 1000 ml broth
  • 400 ml coconut milk
  • 200 g oyster mushrooms
  • 200 g tofu
  • 125 g Mie noodles
  • 100 g needle beans
  • 1 Seedbar Pak Choi
  • 1 Seedbar Tatsoi
  • 2 spring onions
  • 1 large shallot
  • 2 cloves of garlic
  • 1 small piece of ginger
  • 2-3 tbsp soy sauce
  • 1-2 tbsp red curry paste
  • 1 tbsp starch
  • 1/2 tbsp miso paste
  • 1 tsp paprika powder
  • 1/2 tsp turmeric powder
  • A bit of salt
  • A bit of oil


per pack (3 Seedbars)

Step 1

Chop the shallot and spring onions. Then chop the garlic cloves into small cubes and finely grate the ginger. Sauté everything in a pot with a bit of oil.

Step 2

Add curry and miso paste as well as paprika and turmeric powder. Sauté briefly and deglaze with coconut milk, soy sauce and broth. Simmer for about 10 minutes.

Step 3

Meanwhile, fry the oyster mushrooms. Then cut the tofu into pieces and roll in starch as well as salt. Fry in oil. Add a little curry paste to the oil to season the tofu (slightly) hot.

Step 4

Add the beans to the broth and simmer for 10 minutes. Cook the noodles according to the instructions on the packet.

Step 5

Harvest Pak Choi and Tatsoi. Add to the soup and let it simmer briefly. Pour into bowls and add tofu, mushrooms as well as noodles. Serve with lime and chilli and enjoy.

Recipe provided by Shabnam Rebo, photo additionally edited by Agrilution.⁠ You can find the recipe on Shabnam's Instagram account.

More healthy and tasty recipes