Cook Time | 15 minutes |
Servings | serves |
Ingredients
- 1 tablespoon Vegetable Oil
- 2/3 cup Laksa Paste
- 2 cups Chicken Stock
- 2 cans Coconut Milk
- 2 tablespoons Fish Sauce
- 800 grams Pumpkin peeled and sliced
- 400 grams Broccolini trimmed and chopped
- 250 grams Rice Vermicelli Noodles cooked
- 300 grams Silken Tofu sliced
- 4 Green Onions thinly sliced
- 1 cup Coriander Leaves
- 2 Red Chilli sliced
Ingredients
| |
Instructions
- Heat the oil in a large saucepan over high heat. Add the laksa paste and cook for 1 minutes.
- Add the stock, coconut milk and fish sauce and bring to the boil.
- Add the pumpkin and cook for 12 minutes or until tender.
- Add the broccolini and cook for a further 2 minutes or until tender.
- Divide the noodles between bowls and spoon over soup. Top with the tofu, green onion, coriander and chilli to serve.
Share this Recipe