Laksa Noodle Soup

Spicy, aromatic and fragrant, this luscious Laksa Noodle Soup will take you back to the streets of Malaysia. With a pleasant creamy coconut curry broth, this flavourful punchy dish will be one you will crave all year round. The secrets all in the paste!

Serves: 4

Total Prep and Cook Time: 20 mins

Vegan | Gluten Free | Natural | Dairy Free

Turban Tips

This recipe works well with any Asian noodles such as udon or ramen.

Add coriander for a fresh garnish.

INGREDIENTS

1 Jar Turban Chopsticks Laksa Paste
1 can (400ml) of coconut cream
3 cups of stock of choice
1 tbsp of soy sauce (or fish sauce/belacan (shrimp paste)
1 bunch bok choy
500g of firm tofu or protein of choice
2 cups of bean sprouts
1 pack of rice or hokkien noodles
Sliced chilli and lime to garnish

METHOD

Simmer Laksa Paste with coconut cream, soy/fish sauce and stock till oil surfaces to top.
Pan fry tofu (cubed) or protein in oil in non stick pan.
Soak rice noodles or cook hokkien noodles and place in serving bowls with bean sprouts.
Add chopped bok choy to broth and simmer for 5 minutes.
Pour broth over noodles and garnish with tofu/protein, fresh bean sprouts, chilli and lime.

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