Easy mid-week laksa

Serves 6
Prep 10
Cook 5
Quick and simple to prepare, this recipe makes creating a delicious mid-week meal easy. High in fibre, iron and calcium, it’s a healthy and satisfying meal the family can enjoy.

Description

Quick and simple to prepare, this recipe makes creating a delicious mid-week meal easy. High in fibre, iron and calcium, it’s a healthy and satisfying meal the family can enjoy.
  • 125g dry rice vermicelli noodles
  • 4 tbs red curry paste
  • 300g firm tofu, sliced
  • 2 ½ cups mushrooms, sliced
  • 1 cup green beans
  • ½ cup snow peas
  • 3 cups boiling water
  • 1 cup light coconut milk
  • 2 x 10g vegetable stock cube, crumbled
  • 3 baby bok choy, leaves separated
  • 1 cup bean sprouts
  • ⅓ cup coriander, chopped

Weight, measurement and temperature conversions

View nutrition information per serve

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

Tips

  • Add chopped peanuts over the laksa to add a little crunch if desired.

Tips

  • Add chopped peanuts over the laksa to add a little crunch if desired.

Nutrition Information