Kaffir lime leaves, lemongrass, chilli, coriander, ginger garlic… the fusion of flavours gets me every time. I love a Laksa soup with rice noodles – it makes a great easy mid-week dinner and it is a super way to get lots of veggies in. If your kids aren’t so good with cooked veggies, just serve them the rice noodles in the plain Laksa soup with a big plate of mixed raw veggies on the side! Don’t be put off by all the ingredients; it is really fast to make once you get the hang of it.
All JasonShonBennett.com recipes are made from 100% plant-based wholefoods. All are animal-free, dairy-free, vegetarian and vegan. They are also gluten-free (except for the occasional recipes containing jumbo rolled oats).
½ pack medium thickness rice noodles
2 – 3 Tbsp laksa paste
440ml can coconut cream
4 cups (Rapunzel) quality veggie stock
1 red onion, cut in half moons
1 red capsicum, sliced
1 zucchini, in half and then sliced
some snow peas sliced long
¼ head broccoli, in small florets
6 – 8 button mushrooms, sliced
2 tomatoes, cut in 1/8ths (optional)
juice of one lime
¼ – ½ cup fresh chopped coriander
1 – 2 blocks Tonzu organic Tofu, cubed
¼ – ½ cup sesame seeds
some mung bean sprouts to garnish
1/2 fresh red chilli to garnish (optional)
1. Prepare the rice noodles according to pack instructions, drain and then split into your four serving bowls.
2. Make the Laksa soup by placing 2 – 3 Tbsp of olive oil into a big saucepan and heat on medium for a minute, add the Laksa paste and stir for
a few minutes until fragrant.
3. Add coconut cream and stock and mix well – bring this to the boil and gently simmer for 5 – 10 minutes while you prepare the veggies and
4. For the vegetables, stir fry all except the tomato very quickly on high heat in some sesame or olive oil for 5 minutes; then add with the
fresh tomatoes, lime juice and fresh coriander to the Laksa soup.
5. For the tofu, stir fry until golden with the sesame seeds and adding plenty of tamari along the way.
6. Ladle the steaming hot Laksa soup over the rice noodles, top with tofu, bean sprouts and optional sliced chilli if desired.
You will need a fork (for the bits) and a soup spoon (to slurp!) for this one.