≡ Vegan Recipes +

Laksa (Soup)           SOURCE       TASTE.COM.AU           INGREDIENTS 150 g rice stick noodles 2 teaspoon peanut oil 220 g jar laksa paste 400 ml can coconut milk 2 cups (500ml) vegetable stock 2 teaspoon fish sauce 2 teaspoon brown sugar 1 bunch baby pak choy, cut lengthways into wedges 200 g snow peas, trimmed, thinly sliced lengthways (or replace with mushrooms) 300 g pkt firm tofu, cut into 2cm pieces 1 cup (55g) bean sprouts, ends trimmed 1/2 cup coriander leaves   lime wedges, to serve INSTRUCTIONS 1.   Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soften. Drain well. Divide among serving bowls. 2.   Meanwhile, heat the oil in a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 min or until aromatic. Add the coconut milk and stock and bring to a simmer. Add the fish sauce and sugar and taste, adding more fish sauce and sugar if necessary. Add the pak choy and snow peas and cook for a further 1 min or until tender-crisp. 3.   Divide the tofu and laksa mixture among the bowls with the noodles. Top with bean sprouts and coriander. Serve with lime wedges.