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Vegetable laksa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in a comforting bowl of creamy vegetable laksa to cozy up and feel the warmth.
Ingredients:
  • 60g bean sprouts, trimmed
  • 62.50 ml fresh mint leaves
  • 62.50 ml coriander leaves
  • 250g rice vermicelli noodles
  • 200g Thai tofu
  • 60.00 ml Asia at Home laksa paste
  • 750ml vegetable stock
  • 400ml can light coconut milk
  • 18.30 gm fish sauce
  • 200g snow peas, trimmed
  • Lime wedges, to serve
Instructions:
  • Combine bean sprouts, mint, and coriander leaves in a small bowl and mix well. Set aside.
  • In a large heatproof bowl, place the noodles and cover them with boiling water. Allow them to sit for 10 minutes. Drain the noodles and distribute evenly among serving bowls.
  • Warm the tofu in a small frying pan over medium heat. Cut each slice in half crossways, then slice each half into three pieces horizontally. Set aside.
  • In a saucepan over medium heat, cook laksa paste for 2 minutes. Pour in stock, coconut milk, and fish sauce. Simmer for 5 minutes. Add snow peas and cook for 2 minutes until tender.
  • Ladle the fragrant laksa into individual bowls and generously sprinkle with the delicious tofu and bean shoot blend. Garnish with lime wedges for a burst of citrus freshness.

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