- 125g dry rice vermicelli noodles
- 4 tbs vegetarian 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
Easy mid-week laksa
Serves: 4
Prep: 10
Cook: 5
Ingredients
Method
- Place rice noodles in a bowl and cover with boiling water for 2 minutes.
- Heat a medium saucepan and saute curry paste, tofu, mushrooms and beans for 1 minute.
- Add boiling water, coconut milk and crumbled stock cubes. Bring to boil, then reduce heat.
- Add snow peas, bok choy and cook for a further minute.
- 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.
- Prepared red curry pastes can differ in spice levels, if you’re spice-sensitive, you may want to use 2 or 3 Tbsp instead of 4. Check the ingredients to ensure the curry paste is vegetarian.