Recipes
Laksa noodle soup with chilli cashew crumb
20 minutes
Preparation time
35 minutes
Cooking time
4 serves
Serves
Ingredients
Laksa paste
1 red chilli, small
5 garlic cloves, peeled
40 g ginger, peeled, roughly chopped
40 g coriander, fresh, chopped (reserve some to serve)
1 red onion, small, halved
50 g cashew nuts
1 tbsp coriander, ground
1 tsp turmeric, ground
1½ tsp salt
Laksa soup
1 tbsp vegetable oil
800 ml stock, vegetable or chicken
400 ml coconut cream
100 g glass noodles (mung bean noodles), soaked in cold water for 15 minutes, drained
250 g 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
Method
Laksa paste
- Place all ingredients into a food processor and process until a smooth paste.
Laksa soup
- Place the baking and roasting rack on shelf position 1.
- Select Combi mode on Fan Plus at 225°C + 0% moisture + 20 minutes and preheat oven.
- Place a large ovenproof stockpot into the oven and allow to heat for 2 minutes.
- Add oil to the pot and return to the oven for 1 minute.
- Add laksa paste, stir briefly and return to the oven. After 10 minutes stir the paste again.
- Remove from oven, turn oven off and leave the door ajar to drop in temperature.
- Add stock and coconut cream to the stockpot and whisk together.
- Return to the oven and Steam at 100°C for 10 minutes.
- Add noodles, tofu and baby spinach and Steam at 100° for 3 minutes.
Cashew crumb
- Combine the cashews, crispy shallots, chilli powder and a pinch of sea salt flakes in a bowl.
To serve
- 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.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.