Home

.bgImage.slide__image.gbi--956937951-q7gtJ6FczhPCY4Cu1AvcgF:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blta5db05a4f8eb2fa1/635fb8ba65f89d0ec842f5fa/LaksaL.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400''); }

Easy mid-week laksa

Name: Easy mid-week laksa
Prep time: 10 min
Cook time: 5 min
Ingredients: 125g dry rice vermicelli noodles; 4 tbs 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

Serves: 6

Prep: 10

Cook: 5

Quick and simple to prepare, this recipe makes creating a delicious mid-week meal easy. High in fibre, iron and calcium, it’s a healthy and satisfying meal the family can enjoy.

Ingredients

125g dry rice vermicelli noodles
4 tbs 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

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Step 1
Place rice noodles in a bowl and cover with boiling water for 2 minutes.
Step 2
Heat a medium saucepan and saute curry paste, tofu, mushrooms and beans for 1 minute.
Step 3
Add boiling water, coconut milk and crumbled stock cubes. Bring to boil, then reduce heat.
Step 4
Add snow peas, bok choy and cook for a further minute.
Step 5
Drain rice noodles and divide between serving bowls. Ladle laksa over and sprinkle with bean sprouts and coriander. Serve with lime wedges.