Pumpkin & Tofu Noodle Laksa

Serves: 4 Prep: 10_mins Cook: 35_mins


There's no better way to welcome Autumn than with this pumpkin and tofu noodle laksa, a popular dish from South East Asia. The key to the rich and creamy broth is to use our organic coconut milk and be generous with your spices.


2 tbsp Laksa paste
1 tsp curry powder
1 stalk of lemongrass, cut into 2-inch pieces
1 litre vegetable stock
1 tin Biona Organic Coconut Milk
1–2 tbsp Biona Organic Tamari
1 tbsp Biona Organic Coconut Sugar
1 pack Biona Organic Asia Noodles, cooked
1 jar Biona Organic Tofu, cubed
Bok Choy, halved 
1 small pumpkin or butternut squash, cubed and peeled

Fresh coriander Black sesame seed
Wedges of fresh lime


  1. Start by heating the oven to 200-degrees celsius and roasting the cubed and peeled pumpkin for 20 minutes or until soft and tender.
  2. Whilst the pumpkin is roasting, preheat a large pot on the hob on medium-high heat, then add the Laksa paste and curry powder and let it toast for 30 seconds. 
  3. Add the lemongrass, stock, coconut milk, tamari sauce and coconut sugar to the pot and bring to a boil mixing everything together, then cover and let simmer for 10 minutes.
  4. Add the cooked Biona Noodles, Biona Tofu and bok choy to the soup and bring to a boil then let everything simmer and cook together for 5 minutes.
  5. Sprinkle with coriander and black sesame seeds.
  6. Ladle into bowls and serve with lime wedges.

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