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Easy mid-week laksa

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.


    • 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


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


    • Add chopped peanuts over the laksa to add a little crunch if desired.

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