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.