This easy and delicious take on a veggie laksa is quickly becoming one of our favourite winter warmers. Packed full of fresh flavours and a range of nutrient providing vegetables. Don't be surprised if this one gets added to the weekly dinner rotation.
In a large saucepan over medium-high heat, melt 1 tablespoon of coconut oil. Sauté laksa paste, chopped onion, and kaffir lime leaf until the onion is soft and translucent.
Add your prepared vegetables and stir to coat in curry paste.
Add in coconut cream, broth powder, and 2 cups of water. Bring to a boil, then reduce to medium heat until the vegetables are warm and cooked through.
To serve, spoon the broth and vegetable mixture into large bowls, add in prepared rice noodles, and top with coriander, mint, and chilies.
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.
Add your prepared vegetables and stir to coat in curry paste.
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.
To serve, spoon broth and veggie mixture into large bowls, add in prepared rice noodles and top with coriander, mint and chillies.
Warming Veggie Laksa
With Vegetable Broth
Easy peasy
4
35 mins
This easy and delicious take on a veggie laksa is quickly becoming one of our favourite winter warmers. Packed full of fresh flavours and a range of nutrient providing vegetables. Don't be surprised if this one gets added to the weekly dinner rotation.
In a large saucepan over medium-high heat, melt 1 tablespoon of coconut oil. Sauté laksa paste, chopped onion, and kaffir lime leaf until the onion is soft and translucent.
Add your prepared vegetables and stir to coat in curry paste.
Add in coconut cream, broth powder, and 2 cups of water. Bring to a boil, then reduce to medium heat until the vegetables are warm and cooked through.
To serve, spoon the broth and vegetable mixture into large bowls, add in prepared rice noodles, and top with coriander, mint, and chilies.
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.
Add your prepared vegetables and stir to coat in curry paste.
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.
To serve, spoon broth and veggie mixture into large bowls, add in prepared rice noodles and top with coriander, mint and chillies.
