how to make perfect Vegetable laksa

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable laksa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable laksa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable laksa is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 60g bean sprouts, trimmed
  • 1/4 cup fresh mint leaves
  • 1/4 cup coriander leaves
  • 250g rice vermicelli noodles
  • 200g Soyco Thai tofu
  • 3 tablespoons Asia at Home laksa paste
  • 3 cups (750ml) Massel vegetable liquid stock
  • 400ml can light coconut milk
  • 3 teaspoons fish sauce
  • 200g snow peas, trimmed
  • Lime wedges, to serve

Method

  • Step 1
    Place the bean sprouts, mint and coriander leaves in small bowl and toss to combine. Set aside.
  • Step 2
    Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 10 minutes. Drain and divide among bowls.
  • Step 3
    Heat the tofu in a small frying pan over a medium heat until warm. Cut each slice in half crossways, then cut each half into three slices horizontally. Set aside.
  • Step 4
    Meanwhile, stir the laksa paste in a saucepan over a medium heat for 2 minutes. Add the stock, coconut milk and fish sauce. Bring to a simmer and cook for 5 minutes. Add the snow peas and cook for 2 minutes or until just tender.
  • Step 5
    Divide the laksa among serving bowls and top with the tofu and bean shoot mixture. Serve with lime wedges.

So that’s going to wrap it up for this exceptional food Vegetable laksa recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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