Veggie Laksa

Serves 4

About this recipe


Shop this recipe:


Ingredients
  • 2 Tbsp sesame oil
  • 20g Ginger, grated
  • 2 x Cloves garlic, minced
  • 10 mls Soy sauce/tamari
  • 1 x Lemongrass, 5cm base finely chopped
  • 1 Small Aubergine cut into 2cm cubes
  • 2 Peppers (red, green or orange) cut into thin slices
  • 200g Tenderstem broccoli, roughly chopped
  • 200g Leeks, finely chopped
  • 2 Pak choy roughly sliced
  • 3Tsp Laksa paste
  • 1 Can coconut milk
  • 300g Rice noodles
  • 20g Coriander, finely chopped
Instructions

Add the sesame oil to a large saucepan on medium heat and cook the aubergine cubes for 3-4 minutes until softened.

Add the garlic, ginger, lemongrass stirring for another 2 minutes. 

Then add the rest of the vegetables with a splash of soy sauce, cooking for 2 minutes before removing everything from the pan and putting onto a plate. 

Add the paste to the same saucepan with the coconut milk and 200mls of boiling water and bring to a simmer.

Add the rice noodles, stirring until softened, then add the cooked vegetables to the Laksa. 

Finish with coriander and serve in bowls.


View Veggie Laksa
Print this Recipe

Share this page:


FOLLOW ME ON

© Copyright 2019 The Doctor's Kitchen   |