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Photo of Pumpkin and tofu laksa by WW

Pumpkin and tofu laksa

Total Time
38 min
30 min
8 min
Using light evaporated milk instead of regular coconut milk is the key to slimming down this dish.


Canola oil

2 tsp

Vegetable stock

4 cup(s), (1L)

Reduced-fat evaporated milk

1½ cup(s), (360)

Natural essence

2 tsp, (coconut)

Butternut pumpkin

400 g, cut into 2cm pieces

Firm tofu

320 g

Fish sauce

2 tsp

Snow peas

160 g, trimmed, halved lengthways

Dry rice noodles

200 g

Bean sprouts

120 g

Fresh coriander

½ cup(s), sprigs

Green shallot(s)

2 individual, finely sliced diagonally


2 medium, cut into wedges

Fresh red chilli

6 whole, (dried)


50 g, roughly chopped

Fresh ginger

4 tsp, chopped


3 clove(s), chopped

Raw macadamias

10 g

Fresh lemongrass

2 piece(s), pale section only, roughly chopped

Shrimp paste

7½ g

Ground coriander

2 tsp

Ground turmeric

1 tsp


  1. To make laksa paste, cover chillies with boiling water. Soak for 30 minutes. Drain. Process in a food processor with remaining paste ingredients until smooth.
  2. Heat oil in a medium saucepan over medium heat. Add half the laksa paste and cook, stirring, for 1 minute. Add stock, milk and essence. Bring to the boil. Add pumpkin, cover, cook for 5 minutes. Uncover, add tofu, cook for 2 minutes. Stir in the fish sauce and snow peas.
  3. Meanwhile, cover noodles with boiling water. Stand for 5 minutes. Drain and divide among serving bowls. Ladle the laksa over the noodles. Top with the bean sprouts, coriander and shallot. Serve with the lime cheeks.


SERVING SUGGESTION: Steamed bok choy and snow peas.