Laksa Recipe

Ingredients:

2 servings noodles of your choice

3 tbsp mekhala living Vegan Laksa Paste (or, to taste)

1x 400mL can coconut milk

400mL vegetable stock

100g tofu puffs, halved

1 carrot, thinly sliced

1 bunch broccolini, sliced

Handful snow peas, trimmed & sliced

Garnishes of your choice 

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Method:

1. Prepare your noodles according to packet instructions. Once cooked, drain and rinse well with cold water to prevent the noodles from sticking. Set aside.

✅. In a saucepan, heat a splash of oil over medium heat then add in the laksa paste, cooking for 1 minute until fragrant. Pour in the coconut milk and mix until well combined. Pour in the stock then bring to the boil.

✅. Once boiling, add in the tofu puffs and carrots and cook for 2 minutes. Add in the broccolini and snow peas and cook for an additional 2 minutes until the veggies have cooked through. Taste, and if necessary, season with an extra splash of soy sauce and coconut sugar.

✅. To serve, divide the noodles into two bowls. Pour in the soup and evenly distribute all of the veg and tofu into the bowls. Garnish with bean sprouts, fresh chilli, fried shallots, green onions, coriander and a fresh lime wedge.