Ingredients
- 220g packet fresh rice noodles
- 2 tablespoons vegetable oil
- 1 x 230g Volcom Thai Laksa Paste
- 2 cups vegetable liquid stock
- 2 x 270ml cans light coconut milk
- 1 tablespoon coconut cream
- 2 tablespoons squid brand fish sauce
- 1 bunch broccolini
- 100g green beans
- 2 large spring onions
- 150 grams cherry tomatoes
- 1 small bunch choy sum
- 150 grams semi firm tofu
- 50 grams coriander
- Lime wedge
- Pea shoots to garnish
Method
- Place rice noodles in a large bowl. Cover with boiling water. Stand for 5 minutes & then drain
- Cut tofu into small cubes & pan fry until golden brown in 1 tablespoon of oil. Place to one side
- Heat the other tablespoon of oil in a pan on medium heat & add the laksa paste. Stir the paste & cook for 2 to 3 minutes or until fragrant. Then add the vegetable stock, coconut milk, coconut cream and fish sauce. Bring to the boil & then reduce heat to low & simmer for 5 minutes.
- After 5 minutes add broccoli, choy sum, spring onions & beans. Simmer for 3 minutes.
- Finally add tomato, noodles, coriander & tofu & simmer for 2 minutes
- Serve in bowls, squeeze over with lime & finish by garnishing with pea shoots
Product used in recipe
- VALCOM - VALCOM CURRY PASTE LAKSA
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
