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Nutrition Facts
Serving Size 1 (408g) Recipe makes 4 servings The following items or measurements are not included below: laksa paste vegetable stock
Calories 789
Calories from Fat 476		(60%)
Amount Per Serving		%DV
	Total Fat 52.9g	81%
	Saturated Fat 37.0g	185%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 6.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 216mg		9%
Potassium 516mg		14%
Total Carbohydrate 70.7g		23%
	Dietary Fiber 9.5g	37%
	Sugars 17.6g
Protein 15.4g		30%
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Quick and Easy Laksa

Recipe #225062 | 15 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: WillyHay
Apr 27, 2007

This laksa is great for those hurried winter weeknights. Simple to put together and tastes terrific. Easy to improvise with the garnish. Sometimes I'll fry up some tofu cubes in lieu of the tofu puffs.

SERVES 4 (change servings and units)

Ingredients

200 g dried rice vermicelli
2 tablespoons peanut oil
2-3 tablespoons laksa paste
1 liter vegetable stock
750 ml coconut milk
250 g snow peas, halved diagonally (mangetout)
5 spring onions, cut into 3 cm (scallions)
2 tablespoons lime juice
125 g fried tofu, puffs halved
3 tablespoons roughly chopped vietnamese mint
20 g coriander leaves (cilantro)

Directions

1
Place the vermicelli in a large bowl, cover with boiling water and soak for 5 minutes.
2
Heat the oil in a saucepan, add the laksa paste and cook, stirring, over medium heat for 1 minute, or until fragrant.
3
Add the stock, coconut milk, snowpeas and spring onion and simmer for 5 minutes.
4
Pour in the lime juice and season to taste with salt and freshly ground black pepper.
5
Drain the vermicelli and divide among four bowls.
6
Top with the bean sprouts and fried tofu puffs. Ladle the hot soup into bowls and sprinkle with the fresh mint and coriander.
7
Serve Immediately.