Creamy Coconut & Vegetable Laksa

Photography by Jeremy Simons

Using evaporated milk, create this flavoursome coconut and vegetable laksa recipe while minimising the fat.

Serves: 4

Time to prep: 15 minutes

Time to cook: 15 minutes

Ingredients

• 1 tablespoon vegetable oil
• 230g jar laksa paste
• 3 1/2 cups salt-reduced chicken stock
• 2 tablespoons grated palm sugar
• 2 tablespoons fish sauce
• 375ml can light and creamy coconut evaporated milk
• 200g firm tofu, cut into 1cm cubes
• 80g snow peas, trimmed, thinly sliced
• 1 tablespoon lime juice
• 250g dried rice vermicelli noodles
• 1 cup bean sprouts, trimmed
• 2 green onions, thinly sliced
• Fresh coriander leaves,
• Sliced long red chilli and lime wedges, to serve

Method

• Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 3 minutes or until fragrant. Add stock, palm sugar and fish sauce. Bring to the boil. Reduce heat to medium. Add milk. Simmer for 5 minutes. Add tofu and snow peas. Cook for 2 minutes. Remove from heat. Add lime juice. Stir to combine.
• Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
• Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli and lime wedges.

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