1 Jar Organic Laksa Paste
1 large brown onion, chopped
1 can organic coconut cream
1 kaffir lime leaf, plus extra to serve
Vegetables of choice, we used:
Sweet potato, cut small
4 serves of rice noodles, prepared as instructed
mint, to serve
coriander, to serve
Fresh chillies, to serve
1 tbsp The Wholefood Pantry Coconut Oil
2 tbsp Vegetable Broth Garden Veggie
1. In a large saucepan over a medium high heat, melt 1 tbsp Coconut Oil, sauté Laksa paste, chopped onion and kaffir lime leaf until onion is soft and translucent.
2. Add your prepared vegetables and stir to coat in curry paste.
3. Add in coconut cream, broth powder and 500 ml water and bring to a boil before reducing to a medium heat until veggies are warm and cooked through.
4. To serve, spoon broth and veggie mixture into large bowls, add in prepared rice noodles and top with coriander, mint and chillies.