Laksa
Ingredients
125g dry rice vermicelli noodles
4 Tbsp 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
Preparation Method
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.
3- Add boiling water, coconut milk and crumbled stock cubes. Bring to boil, then reduce heat. Add bok choy and cook a further minute.
4- Drain rice noodles and divide between serving bowls. Ladle laksa over and sprinkle with bean sprouts and coriander. Serve with lime wedges.
SERVES 6
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
