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Vegetarian Laksa
Ingredients
2 Tbsp Olive oil
1 large onion cut into wedges
1 large carrot sliced thinly
1 ear corn - remove corn from husk
1 chilli de-seeded and chopped
2 cloves garlic sliced
1 piece raw ginger sliced
1/2 cup Mirin
900 ml stock
1 can coconut milk
1 cup snowpeas cut into 2cm pieces
1 pack rice noodles
2 bunches bok choy washed and roughly sliced
200 gms firm tofu in 1 cm cubes
Instructions
Place the onion in a large cooking pot and fry lightly in olive oil with garlic, ginger and chilli (about 2 mins over medium heat). Add the stock, the Mirin (available from an Asian deli) and the coconut milk. Bring to the boil and simmer for 20 mins.
Add the carrot and corn and cook for another 5 minutes. Then add the rice noodles and snow peas and cook for another couple of minutes.
Finally add the tofu and bok choy and cook for a final 2 or 3 minutes. Serve hot or cold. It's delicious both ways.
Ingredients
2 Tbsp Olive oil
1 large onion cut into wedges
1 large carrot sliced thinly
1 ear corn - remove corn from husk
1 chilli de-seeded and chopped
2 cloves garlic sliced
1 piece raw ginger sliced
1/2 cup Mirin
900 ml stock
1 can coconut milk
1 cup snowpeas cut into 2cm pieces
1 pack rice noodles
2 bunches bok choy washed and roughly sliced
200 gms firm tofu in 1 cm cubes
Instructions
Place the onion in a large cooking pot and fry lightly in olive oil with garlic, ginger and chilli (about 2 mins over medium heat). Add the stock, the Mirin (available from an Asian deli) and the coconut milk. Bring to the boil and simmer for 20 mins.
Add the carrot and corn and cook for another 5 minutes. Then add the rice noodles and snow peas and cook for another couple of minutes.
Finally add the tofu and bok choy and cook for a final 2 or 3 minutes. Serve hot or cold. It's delicious both ways.