Malaysian vegetable laksa

A fragrant Asian-inspired soup of rice noodles and crunchy veg in a chilli and coconut broth.

Serves: 4

Preparation time:  10 minutes

Cooking time:  10 minutes

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You will need

  • 2 tablespoons fragrant Thai base
  • 1cm-piece fresh ginger, peeled and grated
  • 2 red chillies, 1 deseeded and finely chopped, 1 thinly sliced to garnish
  • 400ml tin reduced fat coconut milk
  • 1 vegetable stock cube, made up to 850ml with hot water
  • 250g frozen British garden peas
  • 175g pack babycorn and mange tout, babycorn halved lengthways
  • 300g pack fresh rice noodles
  • 100g bag young leaf spinach
  • 20g Fairtrade peanuts, dry-fried and roughly chopped
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Recipe Information

Step by step guide to making Malaysian vegetable laksa

  1. Put the Thai base in a pan with the ginger, the chopped chillies and half the coconut milk.
  2. Bring to the boil, then turn down to a simmer and cook, stirring, for 2-3 minutes. Add the remaining coconut milk and the stock and simmer for a further 2 minutes.
  3. Add the peas, babycorn, mange tout and noodles and cook for 5 minutes, until just tender. Remove from the heat and stir in the spinach.
  4. Ladle the hot soup into 4 bowls and garnish with the sliced chillies and the chopped peanuts to serve.

Cook's tip: For a non-vegetarian version, you could add prawns to the soup. Add raw prawns in with the peas and babycorn, and simmer until cooked through.

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Nutritional information for Malaysian vegetable laksa

Nutritional information for Malaysian vegetable laksa

Nutrition type per serving
Calories 330 kcal
Total Fat 17.0g
Saturated Fat 10.9g
Salt 0.36g
Sugar 5.8g

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