Skip to the beginning of the images gallery

Coconut laksa

Name: Coconut laksa
Cook time: 25 min
Yield: 2

with vermicelli noodles and sweet chilli peanuts

Ready in around 25 mins

RECIPE FACT:

Laksa is a popular and flavourful noodle soup that has its origins in Southeast Asia, with variations found in countries like Malaysia, Singapore, Indonesia, and Thailand.

Nutritional Info:

Energy: 2988kj (715Kcal)
Protein: 35g
Carbohydrate: 63g
sugars: 12g
Fat, total: 38g
saturated: 22g
Sodium: 1318mg
Contains: Gluten, Egg, Peanuts, Soy, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

BOIL A FULL KETTLE OF WATER.
1. TO COOK THE EGGS:

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Using a spoon, add the free-range eggs and cook for 6 mins for a soft-boiled egg - a little longer for hard. Remove from the heat and run under cold water. When the eggs have cooled slightly, peel and cut in half (to serve warm).
2. TO COOK THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl, pour over boiling water until covered then leave to sit for 5-6 mins. Drain into a colander and rinse under cold water. Cut the noodle bundle once through the middle with kitchen scissors.
3. TO PREPARE THE VEGETABLES:

Cut the broccoli into bite-sized pieces. Open the laksa paste and remove the chilli from the top. Finely slice if using or discard if not. Remove and discard the stem of the makrut lime leaf and slice finely. Roughly chop the coriander, including the stalk and set aside.
4. TO COOK THE LAKSA:

Place a non-stick fry pan over a medium-high heat with a drizzle of oil. Add the broccoli, season with salt and cook for 2-3 mins. Add the laksa paste and cook for 30-60 secs, stirring often. Add the coconut cream, ½ cup of water, peas and baby corn, makrut lime leaf and chilli (if using) then bring to the boil and cook for 1-2 mins.
TO SERVE:

Place the vermicelli noodles into bowls and spoon over the laksa and vegetables. Top with the eggs, mung beans and chopped coriander. Sprinkle over sweet chilli peanuts. Mix together to eat.