Vegetable Laksa

Creamy vegetable laksa will warm you up from the inside out!

The ingredient of Vegetable Laksa

• 60g bean sprouts trimmed
• 1 4 cup fresh mint leaves
• 1 4 cup coriander leaves
• 250g rice vermicelli noodles
• 200g soyco thai tofu
• 3 tablespoons asia at home laksa paste
• 3 cups 750ml massel vegetable liquid stock
• 400ml can light coconut milk
• 3 teaspoons fish sauce
• 200g snow peas trimmed
• lime wedges to serve

The Instruction of vegetable laksa

• place the bean sprouts mint and coriander leaves in small bowl and toss to combine set aside
• place the noodles in a large heatproof bowl cover with boiling water and set aside for 10 minutes drain and divide among bowls
• heat the tofu in a small frying pan over a medium heat until warm cut each slice in half crossways then cut each half into three slices horizontally set aside
• meanwhile stir the laksa paste in a saucepan over a medium heat for 2 minutes add the stock coconut milk and fish sauce bring to a simmer and cook for 5 minutes add the snow peas and cook for 2 minutes or until just tender
• divide the laksa among serving bowls and top with the tofu and bean shoot mixture serve with lime wedges

Nutritions of Vegetable Laksa

calories: 447 408 calories
calories: 15 grams fat
calories: 8 grams saturated fat
calories: 59 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 15 grams protein
calories: n a
calories: 1553 21 milligrams sodium
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calories: nutritioninformation

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