Spicy vegetable laksa

Recipes / Soups

Spice up your evening with a weeknight laksa packed with vegetables. Stress-free and simple.

Recipe «Spicy vegetable laksa» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 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, 3 cups salt-reduced chicken stock , 115g packet fresh baby corn, cut into 1cm pieces, 1/2 x 440g packet shelf fresh hokkien noodles, 175g green beans, trimmed, halved , 15 small fried tofu puffs, 4 hard-boiled eggs, peeled, 1 cup bean sprouts, 1/3 cup fresh mint leaves, 2 tbsp fried shallots.

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 
  • 3 cups salt-reduced chicken stock 
  • 115g packet fresh baby corn, cut into 1cm pieces 
  • 1/2 x 440g packet shelf fresh hokkien noodles 
  • 175g green beans, trimmed, halved 
  • 15 small fried tofu puffs 
  • 4 hard-boiled eggs, peeled 
  • 1 cup bean sprouts 
  • 1/3 cup fresh mint leaves 
  • 2 tbsp fried shallots 

Instructions

  1. Cook sweet potato and pumpkin in a saucepan of boiling water for 10 minutes or until almost tender. Drain.
  2. 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.
  3. 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.
  4. 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.