EASY LAKSA WITH SPROUTING BROCCOLI & NOODLES
This easy vegan laksa comes together in 30 minutes and is packed with delicious flavours and plenty of much-needed winter vitamins!
SERVES 4
Preparation time: 10 minutes Cooking time: 20 minutes
1 tbsp coconut oil
■ 2 tbsp laksa paste (or sub with yellow Thai curry paste)
■ 1 tsp curry powder
■ 1 stalk of lemongrass, bashed
■ 1 litre (1¾ pint) vegetable stock
■ 1 can coconut milk
■ 1-2 tbsp tamari (or soya sauce)
■ 1 tbsp coconut sugar (or demerara sugar)
■ 250g (8¾oz) noodles, cooked (rice noodles or ramen noodles)
■ 8 sprouting broccoli
■ 1 yellow pepper, sliced
■ 1 shallot, sliced
■ 1 carrot, cut into matchsticks
■ A handful of mushrooms, sliced
■ 1 lime, juice of
Heat a large pan on medium-high heat then add the coconut oil. Add the shallot, carrots, mushrooms and peppers and cook for 2-3 minutes. Add laksa paste and curry powder and let toast for 30 seconds. Next add the Add the cooked noodles and broccoli to the soup then squeeze over the lime juice, bring to a boil and let everything cook together for five minutes. Serve immediately.
