Creamy coconut and vegetable laksa

Creamy coconut and vegetable laksa


Using evaporated milk, create this flavoursome coconut and vegetable laksa recipe while minimising the fat.

The ingredient of Creamy coconut and vegetable laksa

  1. 1 tablespoon vegetable oil
  2. 230g jar laksa paste
  3. 3 1/2 cups Massel chicken style liquid stock
  4. 2 tablespoons grated palm sugar
  5. 2 tablespoons fish sauce
  6. 375ml can light and creamy coconut evaporated milk
  7. 200g firm tofu, cut into 1cm cubes
  8. 80g snow peas, trimmed, thinly sliced
  9. 1 tablespoon lime juice
  10. 250g dried rice vermicelli noodles
  11. 1 cup bean sprouts, trimmed
  12. 2 green onions, thinly sliced
  13. Fresh coriander leaves,
  14. Sliced long red chilli, to serve
  15. Lime wedges, to serve

The instruction how to make Creamy coconut and vegetable laksa

  1. Heat a wok over high heat. Add oil. Swirl to coat. Add laksa paste. Cook, stirring, for 3 minutes or until fragrant. Add stock, palm sugar and fish sauce. Bring to the boil. Reduce heat to medium. Add milk. Simmer for 5 minutes. Add tofu and snow peas. Cook for 2 minutes. Remove from heat. Add lime juice. Stir to combine.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
  3. Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli and lime wedges.

Nutritions of Creamy coconut and vegetable laksa

fatContent: 607.06 calories
saturatedFatContent: 19.3 grams fat
carbohydrateContent: 6.3 grams saturated fat
sugarContent: 84.1 grams carbohydrates
cholesterolContent: 24.1 grams protein
sodiumContent: 11 milligrams cholesterol


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