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Creamy coconut and vegetable laksa
Creamy coconut and vegetable laksa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a creamy coconut vegetable laksa with evaporated milk for a healthier twist.
Ingredients:
  • 230g jar laksa paste
  • 892.50 gm chicken style liquid stock
  • 40.00 ml grated palm sugar
  • 48.80 gm fish sauce
  • 375ml can CARNATION Light & Creamy Evaporated Milk
  • 200g Nature's Kitchen Firm Tofu
  • 80g snow peas, trimmed, thinly sliced
  • 21.00 gm lime juice
  • 250g dried rice vermicelli noodles
  • 250.00 ml bean sprouts, trimmed
  • 2 green onions, thinly sliced
  • Fresh coriander leaves,
  • Sliced long red chilli, to serve
  • Lime wedges, to serve
Instructions:
  • 1. Preheat a wok over high heat and add oil, swirling it around to coat the wok. 2. Add laksa paste and cook, stirring, for 3 minutes until fragrant. 3. Pour in stock, palm sugar, and fish sauce. Bring to a boil, then reduce heat to medium. 4. Stir in milk and simmer for 5 minutes. 5. Add tofu and snow peas, cooking for an additional 2 minutes. 6. Remove from heat and stir in lime juice. Enjoy!
  • Place noodles in a heatproof bowl and cover with boiling water. Let stand for 5 minutes until tender, then drain.
  • Distribute noodles evenly among bowls. Pour the fragrant coconut sauce over the noodles. Garnish with bean sprouts, green onions, fresh coriander, sliced chili, and lime wedges. Enjoy!

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