Spicy vegetable laksa

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How to make Spicy vegetable laksa

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 300g orange sweet potato, peeled, cut into 3cm pieces
  • 600g butternut pumpkin, peeled, cut into 3cm pieces
  • 190g jar laksa paste
  • 400ml can reduced-fat coconut milk
  • 3 cups Massel chicken style liquid stock
  • 115g packet fresh baby corn, cut into 1cm pieces
  • 1/2 x 440g packet shelf fresh hokkien noodles
  • 175g green beans, trimmed, halved
  • 15 (50g) small fried tofu puffs
  • 4 hard-boiled eggs, peeled
  • 1 cup bean sprouts
  • 1/3 cup fresh mint leaves
  • 2 tablespoons fried shallots

Method

  • Step 1 Cook sweet potato and pumpkin in a saucepan of boiling water for 10 minutes or until almost tender. Drain.
  • Step 2 Place laksa paste in a large wok or saucepan over medium-high heat. Cook, stirring, for 2 to 3 minutes or until heated through and fragrant. Stir in coconut milk and stock. Bring to the boil. Reduce heat to medium. Cook for 5 minutes. Add sweet potato, pumpkin and corn. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
  • Step 3 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 to 4 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Divide noodles among serving bowls.
  • Step 4 Add beans and tofu to coconut mixture. Cook for 2 minutes or until beans are tender. Ladle vegetables and coconut mixture over noodles. Top with halved eggs, sprouts, mint and shallots. Serve.

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