Vegetarian laksa

INGREDIENTS

200g vermicelli noodles

1 tbsp light flavour extra virgin olive oil

185g vegetarian laksa paste

2 cups vegetable stock

400ml lite coconut milk

2 tbsp salt-reduced soy sauce

1 bunch of baby pak choy, ends removed

200g baby corn, halved

200g green beans, trimmed, cut into thirds

450g firm tofu, cut into cubes

1 cup bean sprouts, rinsed and drained

Roughly chopped coriander and lime to serve

Cook the noodles according to the packet instructions. Drain and set aside.
Heat the oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 2–3 minutes until fragrant.
Pour in the stock, coconut milk, and soy sauce. Bring to a boil, then reduce heat and simmer gently for 5 minutes.
Add the pak choy, corn, green beans, and tofu. Cook for an additional 5 minutes, until the vegetables are tender yet still vibrant.
Divide the noodles and bean sprouts between large soup bowls. Pour the laksa over the top.
Garnish with coriander and a squeeze of fresh lime juice before serving.

Recipe created for GreenPan

Cook the noodles according to the packet instructions. Drain and set aside.
Heat the oil in a wok over medium-high heat. Add the laksa paste and stir-fry for 2–3 minutes until fragrant.
Pour in the stock, coconut milk, and soy sauce. Bring to a boil, then reduce heat and simmer gently for 5 minutes.
Add the pak choy, corn, green beans, and tofu. Cook for an additional 5 minutes, until the vegetables are tender yet still vibrant.
Divide the noodles and bean sprouts between large soup bowls. Pour the laksa over the top.
Garnish with coriander and a squeeze of fresh lime juice before serving.

Recipe created for GreenPan

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