Veggie Laksa

Serves 4

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  • 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

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.

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