Laksa
 
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Laksa

ingredients

Preparation
10
minutes
  • 125g rice vermicelli noodles
  • 4 tablespoons red curry paste
  • 300g firm tofu, sliced
  • 2 ½ cups sliced mushrooms
  • 3 cups boiling water
  • 1 cup light coconut milk
  • 2 x 10g vegetable stock cube, crumbled
  • 3 baby bok choy, leaves separated, stems shredded
  • 1 cup bean sprouts
  • Coriander leaves and lime wedges to garnish

how to

Cooking
5
minutes
  1. Place rice noodles in a bowl and cover with boiling water for 2 minutes.
  2. In a medium saucepan sauté curry paste, tofu and mushrooms for 1 minute. Add boiling water, coconut milk and crumbled stock cubes.
  3. Bring to boil, then reduce heat. Add bok choy and cook a further minute. Drain rice noodles and divide between serving bowls.
  4. Ladle Laksa over and sprinkle with bean sprouts and coriander. Serve with lime wedges.

per serve

Serves
6
people

    900 kilojoules (215 calories), Protein 10g, Total Fat 15g, Saturated Fat 5g, Carbohydrate 9g, Total Sugars 3g, Sodium 650mg, Potassium 410mg, Calcium 200mg, Iron 5.3mg, Fibre 4g.

Laksa

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