Vegetable laksa
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Vibrant colour and flavour is what makes this laksa stand out from all the rest. With the zing of lemongrass, chilli and sweetness of lime it’s a fresh yet hearty soup to enjoy throughout the winter.
Ingredients
Vermicelli rice noodles
125 g
Laksa paste
2 tbs
Light canned coconut milk
270 ml, (1x270ml can)
Stock powder
2 tsp, reduced salt vegetable variety
Kaffir lime leaves
2 individual
Fresh lemongrass
1 piece(s), bruised
Butternut pumpkin
700 g, cut into 2.5cm pieces
Eggplant
1 medium, coarsely chopped
Snow peas
150 g, halved
Fish sauce
1 tbs
Lime juice
2 tbs
Bean sprouts
1½ cup(s), (120g)
Fresh red chilli
1 whole, deseeded, thinly sliced
Fresh basil
½ cup(s), Thai variety
Fresh coriander
½ cup(s), leaves
Instructions
1
Cook noodles in a large saucepan of boiling salted water following packet instructions or until tender. Drain. Divide noodles among serving bowls.
2
Reheat the pan on medium. Cook laksa paste, stirring, for 1 minute or until fragrant. Add coconut milk, 3 cups (750ml) water, stock, lime leaves and lemongrass and bring to the boil.
3
Add pumpkin and eggplant. Reduce heat and simmer, covered, for 12 minutes or until vegetables are just tender.
4
Add snow peas, fish sauce and lime juice and cook for 1 minute. Spoon into serving bowls. Top with sprouts, chilli, basil and coriander to serve.
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