Creamy coconut and vegetable laksa

Cooking Meat Creamy coconut and vegetable laksa

Using evaporated milk, create this flavoursome coconut and vegetable laksa recipe while minimising the fat.

Lables: Egg free Gluten free Wheat free
  1. Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 3 minutes or until fragrant. Add stock, palm sugar and fish sauce. Bring to the boil. Reduce heat to medium. Add milk. Simmer for 5 minutes. Add tofu and snow peas. Cook for 2 minutes. Remove from heat. Add lime juice. Stir to combine.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
  3. Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli and lime wedges.

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1 tbsp vegetable oil
230g jar laksa paste
3 1/2 cups salt-reduced chicken stock
2 tbsp grated palm sugar
2 tbsp fish sauce
375ml can light and creamy coconut evaporated milk
200g firm tofu, cut into 1cm cubes
80g snow peas, trimmed, thinly sliced
1 tbsp lime juice
250g dried rice vermicelli noodles
1 cup bean sprouts, trimmed
2 green onions, thinly sliced
Fresh coriander leaves,
Sliced long red chilli and lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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