Vegan Laksa

Serves 2-3

Time 15 minutes

Ingredients

2-3 tsp Extra Virgin Olive Oil

2 tsp Vegetable Curry paste 

2 cups vegetable stock or umami broth

2 cans coconut milk

1 cup tofu puffs, halved

1 cup baby corn halved

1 cup snow peas

1 bunch Pak Choi

Serve:

1 handful beansprouts

1 pack rice noodles

1 red chili, sliced

1 lime, juice

Fresh coriander, roughly chopped

Method

In a bowl pour boiling water over rice noodles and let them cook for 3 minutes and drain.

Meanwhile, in a large pot heat olive oil and vegetable curry paste for 2-3 minutes.

Next, add coconut milk and umami broth or vegetable stock and bring to the boil. Reduce to a simmer and add to the pot the baby corn, snow peas, Pak Choi and tofu puffs. Cook for 5 minutes.

Add noodles to the bottom of your bowl and ladle the laksa over the top.

Serve with fresh coriander, bean sprouts, chili and a squeeze of lime.