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Spicy vegetable laksa
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Easy veggie-packed weeknight laksa for a flavorful meal.
Ingredients:
  • 300g orange sweet potato, peeled, cut into 3cm pieces
  • 600g butternut pumpkin, peeled, cut into 3cm pieces
  • 190g jar laksa paste
  • 400ml can reduced-fat coconut milk
  • 765.00 gm chicken style liquid stock
  • 115g packet fresh baby corn, cut into 1cm pieces
  • 1/2 x 440g packet shelf fresh hokkien noodles
  • 175g green beans, trimmed, halved
  • 50g tofu puffs
  • 4 hard-boiled eggs, peeled
  • 250.00 ml bean sprouts
  • 82.50 ml fresh mint leaves
  • 40.00 ml fried shallots
Instructions:
  • Simmer sweet potato and pumpkin in boiling water until nearly tender, about 10 minutes. Drain the vegetables.
  • In a large wok or saucepan over medium-high heat, sauté laksa paste for 2 to 3 minutes until fragrant. Stir in coconut milk and stock, bring to a boil, then simmer for 5 minutes. Add sweet potato, pumpkin, and corn and cook for 5 to 7 minutes until vegetables are tender, stirring occasionally.
  • Place noodles in a heatproof bowl and cover with boiling water. Let them stand for 3 to 4 minutes until tender, then use a fork to separate them. Drain, rinse under cold water, and divide among serving bowls.
  • Stir in beans and tofu into the coconut mixture and cook until beans are tender. Spoon the vegetable and coconut mixture over the noodles. Garnish with halved eggs, sprouts, mint, and shallots. Serve hot.

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