Ingredients
400g pumpkin
chopped into bite-sized pieces
1 tbsp vegetable oil
0.5 salt
200g rice stick noodles
⅓ cup laksa paste
1 tbsp sugar
1 cup vegetable stock
400ml coconut milk
from a tin
0.5 sesame flavoured tofu nuggets, or tofu puffs
1 cup green beans
tails removed and chopped in half
1 lime
juiced
Allergy Advice
Contains Nuts
Contains Sesame
Contains Shellfish
Contains Soy
Equipment
- 1 baking sheet
- 1 large pot
- 1 whisk
Instructions
- Preheat oven to 200C. 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.
Notes
Tip
If you add potato, make sure it’s cooked as the pumpkin is in this recipe.
Variation
You can add any vegetables you like to this delicious Asian soup – broccoli, cauliflower florets, carrot, potato.
Variation
If you are not vegetarian, consider adding 2 tablespoons of fish sauce in at the end of cooking.
