
Tofu and Pumpkin Laksa
Serves 4
INGREDIENTS
- 1 tbsp vegetable oil
- 2/3 cup store-bought laksa paste
- 2 cups chicken stock
- 800 ml coconut milk
- 2 tbsp fish sauce
- 800 g pumpkin, peeled and sliced
- 400 g broccolini, trimmed and chopped
- 250 g dried vermicelli rice noodles, cooked
- 300 g silken tofu, sliced
- 4 green onions, thinly sliced
- 1 cup coriander leaves
- 2 long red chilies, sliced
INSTRUCTIONS
- Heat the oil in a large saucepan over high. Add the laksa paste and cook for 1 minute or until fragrant.
- 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. Cook for 2 minutes more, until tender.
- Divide the noodles between bowls and spoon over the soup. Top with the tofu, green onion, coriander and chilies to serve.

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