Spice up your evening with a weeknight laksa packed with vegetables. Stress-free and simple.
- Cook sweet potato and pumpkin in a saucepan of boiling water for 10 minutes or until almost tender. Drain.
- Place laksa paste in a large wok or saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until heated through and fragrant. Stir in coconut milk and stock. Bring to the boil. Reduce heat to medium. Cook for 5 minutes. Add sweet potato, pumpkin and corn. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
- Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Divide noodles among serving bowls.
- Add beans and tofu to coconut mixture. Cook for 2 minutes or until beans are tender. Ladle vegetables and coconut mixture over noodles. Top with halved eggs, sprouts, mint and shallots. Serve.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set