Laksa noodle soup with chilli cashew crumb
20 minutes
Preparation time
35 minutes
Cooking time


Laksa paste

1 red chilli, small

5 garlic cloves, peeled

40g ginger, peeled, roughly chopped

40g coriander, fresh, chopped (reserve some to serve)

1 red onion, small, halved

50g cashew nuts

1 tbsp coriander, ground

1 tsp turmeric, ground

1½ tsp salt

Laksa soup

1 tbsp vegetable oil

800ml stock, vegetable or chicken

400ml coconut cream

100g glass noodles (mung bean noodles), soaked in cold water for 15 minutes, drained

250g tofu, firm, diced large

4 cups baby spinach  Cashew crumb

½ cup cashews, toasted, chopped

2 tbsp crispy shallots

½ tsp Aleppo chilli powder

Salt flakes, to taste

To serve

4 spring onions, sliced

1 lime, cut into wedges

Bean sprouts


Laksa paste

  1. Place all ingredients into a food processor and process until a smooth paste.

Laksa soup

  1. Place the baking and roasting rack on shelf position 1.
  2. Select Combi mode on Fan Plus at 225°C + 0% moisture + 20 minutes and preheat oven.
  3. Place a large ovenproof stockpot into the oven and allow to heat for 2 minutes.
  4. Add oil to the pot and return to the oven for 1 minute.
  5. Add laksa paste, stir briefly and return to the oven. After 10 minutes stir the paste again.
  6. Remove from oven, turn oven off and leave the door ajar to drop in temperature.
  7. Add stock and coconut cream to the stockpot and whisk together.
  8. Return to the oven and Steam at 100°C for 10 minutes.
  9. Add noodles, tofu and baby spinach and Steam at 100° for 3 minutes.

Cashew crumb

  1. Combine the cashews, crispy shallots, chilli powder and a pinch of sea salt flakes in a bowl.

To serve

  1. Serve into bowls with the spring onion, lime, bean sprouts, coriander leaf and cashew crumb.

Hints and tips

  • To cook without a combi steam oven, fry paste on high heat, induction setting 7 for 10 minutes, then continue recipe in a steam oven.
  • This recipe can also be converted to a cooktop recipe. Fry paste on high heat, induction setting 7, for 10 minutes. Add stock and coconut cream to the stockpot, whisk together and simmer for 10 minutes on medium-high heat, induction setting 6-7. Add noodles, tofu and baby spinach and cook for a further 3 minutes.
  • This recipe is vegan but additions of fish sauce, chicken or prawns can easily be added.


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