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Vegetarian Laksa
As the months get cooler, warm up with this hot and spicy, malaysian inspired, vegetarian laksa soup.
Makes 4
Prep Time 15 minutes
Cook Time 15 minutes
Easy as
Ingredients
200 g rice stick noodles
250 g packet firm tofu, cut into cubes
2 tbsp rice flour
1 tbsp vegetable oil
210g pouch Wattie's Wok Creations Sweet Chilli and Lime Stir Fry sauce
400 ml can coconut milk
2 cups vegetable stock
2 tsp coconut aminos
250g baby pak choy or bok choy, cut lengthwise into wedges
1 cup bean sprouts
½ cup coriander leaves
1 large red chilli, sliced
Spring onion and crispy shallots to serve (optional)
Lime wedges to serve
NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 425g | ||
|---|---|---|
| Energy | 2030kJ | |
| Protein | 14.0g | |
| Fat, total | 25.7g | |
| - saturated | 14.0g | |
| Carbohydrate | 47.7g | |
| - sugars | 25.7g | |
| Dietary Fibre | 5.2g | |
| Sodium | 1700mg | |
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS NUTRITION
Made with
Method
Step 1
Prepare noodles following the instructions on the packet. Drain and keep warm until ready to serve. Step 2
Coat the tofu cubes in rice flour. Heat the vegetable oil in a frying pan over medium heat. Pan fry the tofu for 4 to 5 minutes until golden brown on all sides. Remove from the pan and set aside. Step 3
Place the Wattie's Sweet Chiili and Lime Stir Fry sauce, coconut milk and vegetable stock into a large saucepan. Bring to a simmer over medium heat . Add the fish sauce and taste, adding more fish sauce if required. Step 4
Add the pak choy or bok choy, bring to a simmer and cook for 2 minutes until tender crisp. Step 5
Divide the tofu cubes, noodles and laksa among the bowls. Top with bean sprouts, coriander and chilli. Sprinkle over spring onion and crisy shallots is using. Serve with lime wedges. Tips
Switch It Up
Swap the coconut aminos for fish sauce. Please note: the recipe will no longer be vegetarian
What do I need?
Select All
1
200 g rice stick noodles
2
250 g firm tofu
3
2 tbsp rice flour
4
1 tbsp vegetable oil
5
210 g Wattie’s Wok Creations Sweet Chilli and Lime Stir Fry sauce
6
400 ml coconut milk
7
2 cup vegetable stock
8
2 tsp coconut aminos
9
250 g baby pak choy or bok choy
10
1 cup bean sprouts
11
½ cup coriander leaves
12
1 red chilli
13
onion
14
Lime
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