Tempeh Curry Laksa with Coconut Milk and Kelp Noodles

Tempeh Curry Laksa with Coconut Milk and Kelp Noodles

Laksa is presented many different ways across Indonesia and Malaysia. My version is coconut based and I’ve used tempeh as the protein. This fermented and pressed soybean cake has a mild, nutty flavour that I love in the rich broth. 

Serves 4

Photography by Kelly Gibney
From issue #67
Oct. 10, 2016
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe