Easy vegetarian laksa recipe
- 400g pumpkin, chopped into bite-sized pieces
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- 200g rice stick noodles
- 1/3 cup laksa paste
- 1 tablespoon sugar
- 1 cup vegetable stock
- 400ml tin coconut milk
- ½ packet sesame flavoured tofu nuggets, or tofu puffs
- 1 cup green beans, tails removed and chopped in half
- juice of 1 lime
Preheat oven to 200°C. Toss pumpkin with vegetable oil and salt. Place on a baking sheet and into the hot oven, and roast for about 15 minutes or until golden.
Place noodles into a pot of water and bring to a boil, cooking for 5 minutes until nearly tender. Drain and set aside.
In the same large pot, whisk together the laksa paste, sugar, stock, and coconut milk and bring a simmer for at least 2 minutes.
Add roasted pumpkin, tofu, beans, lime juice, and noodles. Cook for another 4-5 minutes until noodles are soft and serve immediately.
You should be able to find tofu nuggets in most large grocery stores within New Zealand. If not, you can find tofu puffs (which I prefer but didn’t have time to find) at Asian grocers, though these are probably not as healthy. Your last tofu option would be to chop up some firm or silken tofu and add at the last second - yum!
You can add any vegetables you like to this delicious Asian soup - broccoli, cauliflower florets, carrot, potato… whatever you feel like. If you add potato, make sure it’s cooked as the pumpkin is in this recipe.
- If you aren’t vegetarian, consider adding 2 tablespoons of fish sauce in at the end of cooking.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.