Spicy Vegetable Laksa

Spice up your evening with a weeknight laksa packed with vegetables. Stress-free and simple.

The ingredient of Spicy Vegetable Laksa

• 300g orange sweet potato peeled cut into 3cm pieces
• 600g butternut pumpkin peeled cut into 3cm pieces
• 190g jar laksa paste
• 400ml can reduced fat coconut milk
• 3 cups massel chicken style liquid stock
• 115g packet fresh baby corn cut into 1cm pieces
• 1 2 x 440g packet shelf fresh hokkien noodles
• 175g green beans trimmed halved
• 15 50g small fried tofu puffs
• 4 hard boiled eggs peeled
• 1 cup bean sprouts
• 1 3 cup fresh mint leaves
• 2 tablespoons fried shallots

The Instruction of spicy vegetable laksa

• cook sweet potato and pumpkin in a saucepan of boiling water for 10 minutes or until almost tender drain
• place laksa paste in a large wok or saucepan over medium high heat cook stirring for 2 to 3 minutes or until heated through and fragrant stir in coconut milk and stock bring to the boil reduce heat to medium cook for 5 minutes add sweet potato pumpkin and corn cook stirring occasionally for 5 to 7 minutes or until vegetables are tender
• meanwhile place noodles in a heatproof bowl cover with boiling water stand for 3 to 4 minutes or until tender using a fork separate noodles drain rinse under cold water divide noodles among serving bowls
• add beans and tofu to coconut mixture cook for 2 minutes or until beans are tender ladle vegetables and coconut mixture over noodles top with halved eggs sprouts mint and shallots serve

Nutritions of Spicy Vegetable Laksa

calories: 498 315 calories
calories: 24 3 grams fat
calories: 9 9 grams saturated fat
calories: 51 3 grams carbohydrates
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calories: 19 4 grams protein
calories: 215 milligrams cholesterol
calories: 1457 milligrams sodium
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