The mix of vegies and spicy tofu makes this laksa super tasty and filling.
Ingredients
- 400 g pumpkin chopped into pieces
- 1 tbs vegetable oil
- 1/2 tsp salt
- 200 g rice stick noodles
- 1/3 cup laksa paste
- 1 tbs sugar
- 1 cup vegetable stock
- 400 ml coconut milk
- 1/2 packet sesame-flavoured tofu nuggets
- 1 cup green beans chopped ends trimmed
- 1 lime juiced
Method
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Step 1Preheat oven to 200C. Toss pumpkin with vegetable oil and salt.
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Step 2Place on a baking sheet and into the hot oven, and roast for about 15 minutes or until golden.
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Step 3Place noodles into a pot of water and bring to a boil, cooking for 5 minutes until nearly tender. Drain and set aside.
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Step 4In the same large pot, whisk together the laksa paste, sugar, stock and coconut milk, and bring a simmer for at least 2 minutes.
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Step 5Add roasted pumpkin, tofu, beans, lime juice and noodles.
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Step 6Cook for another 4-5 minutes until noodles are soft and serve immediately.
Recipe Notes
You can find the tofu nuggets/tofu puffs at the supermarket or Asian grocers.
You can add any vegetables you like to this delicious Asian soup: broccoli, cauliflower florets, carrot, potato. If you add potato, make sure it’s cooked first like the pumpkin.
Chop pumpkin into bite-sized pieces.
Remove tails and chop green beans in half.
If you aren't vegetarian, consider adding 2 tablespoons of fish sauce in at the end of cooking.
This recipe was created by Kristine Duran-Thiessen for Kidspot Kitchen.
If you like the sound of this recipe, you might also like this Salt and Pepper Tofu.
Recipe Reviews (1)
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