Creamy coconut and vegetable laksa

Creamy coconut and vegetable laksa

25 minutes
Ingredients (serves 4)

• 1 tablespoon vegetable oil

• 230g jar laksa paste

• 3 1/2 cups salt-reduced chicken stock

• 2 tablespoons grated palm sugar

• 2 tablespoons fish sauce

• 375ml can light and creamy coconut evaporated milk

• 200g firm tofu, cut into 1cm cubes

• 80g snow peas, trimmed, thinly sliced

• 1 tablespoon lime juice

• 250g dried rice vermicelli noodles

• 1 cup bean sprouts, trimmed

• 2 green onions, thinly sliced

• Fresh coriander leaves,

• Sliced long red chilli and lime wedges, to serve

Method
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.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
Divide noodles between bowls. Ladle coconut mixture over noodles. Serve with bean sprouts, green onion, coriander, chilli, and lime wedges.
Notes
Palm sugar is found in the Asian food section. Substitute with brown sugar.

(Source: taste.com.au)