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Vegetarian Laksa

Vegetarian Laksa

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There’s nothing quite like a laksa in the winter: fragrant, warming and indulgent. If you thought this delicious Asian soup was too ambitious to recreate at home, think again! We’ve given you all the secret ingredients you need to conjure up the dramatic flavours of authentic hawker street food.

Tags:SpicyUnder 30 MinutesVeganVeggieNaturally Gluten-FreeHigh ProteinLactose freeLow Sodium
Allergens:NutsSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

⅓ packet

rice stick noodles

1 tbs

laksa paste

(ContainsNuts)

1 tin

light coconut milk

1 bag

snow peas

1

carrot

½ packet

puffed tofu

(ContainsSoy)

1

long red chilli

1 bunch

thai basil

1 bunch

coriander

½

lime

1 tsp

vegetable stock

Not included in your delivery

2 cup

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3300 kJ
Fat41 g
of which saturates16.1 g
Carbohydrate76.3 g
of which sugars15 g
Dietary Fibre0 g
Protein22.1 g
Cholesterol0 mg
Sodium323 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Large Pan
Deep-Set Pan
Spoon
Ladle
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, trim and diagonally slice the snow peas. Finely slice the carrot (into discs) and the long chilli. Halve the puffed tofu. Tear the thai basil leaves and pick the coriander leaves. Lastly, cut the lime into wedges.

2

Bring a large saucepan of boiling water to the boil. Add the rice stick noodles and cook according to the packet directions. Drain and rinse under cold water.

3

Meanwhile, heat a wok over a medium-high heat. Cook the vegan laksa paste, stirring, for 1 minute or until fragrant. Stir in the light coconut milk, vegetable stock, and hot water. Bring to the boil. Reduce heat to medium- low and simmer for 5 minutes, stirring occasionally. Add the snow peas, carrot and puffed tofu. Simmer for 1-2 minutes, or until the vegetables are just tender (but still a bit crunchy).

4

Divide the noodles between bowls and ladle the hot soup over the noodles, dividing the vegetables and tofu evenly.

5

To serve, top with the fresh long red chilli, thai basil, coriander leaves, and the lime wedges.