Vegetarian Laksa
- Tree nuts
- Soy
- May contain traces of allergens
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.
Ingredients
⅓ packet
Rice Stick Noodles
1 tbs
Laksa Paste
(Contains: Tree nuts;)
1 tin
light coconut milk
1 bag
snow peas
1
carrot
½ packet
Puffed Tofu
(Contains: Soy;)
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
Utensils
Cooking Steps
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.
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.
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).
Divide the noodles between bowls and ladle the hot soup over the noodles, dividing the vegetables and tofu evenly.
To serve, top with the fresh long red chilli, thai basil, coriander leaves, and the lime wedges.
