- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Serve a hearty vegetarian main with this pumpkin and tofu laksa.
Ingredients
- 400g butternut pumpkin, deseeded, peeled, cut into 1cm pieces
- 125g long life noodles (Chang's brand)
- 400ml can lite coconut milk
- 375ml Massel vegetable liquid stock
- 200ml lite coconut cream
- 1 lemon grass stem, pale section only, halved lengthways
- 2 teaspoons brown sugar
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons sambal oelek
- 55g (1 cup) bean sprouts, trimmed
- 1/4 cup loosley packed chopped fresh coriander
- Salt
- 200g drained firm tofu, cut into 1cm pieces
- Fresh basil leaves, to serve
Method
- Step 1Cook the pumpkin in a large saucepan of boiling water for 5 minutes or until it softens slightly. Add the noodles to the pan and cook for 4-5 minutes or until tender. Drain and set aside.
- Step 2Meanwhile, place the coconut milk, stock, coconut cream, lemon grass, sugar, ginger and 1 tablespoon of the sambal oelek in a medium saucepan. Bring to a simmer over medium heat. Simmer, stirring occasionally, for 5 minutes. Discard the lemon grass.
- Step 3Add pumpkin, noodles, bean sprouts and coriander to pan. Simmer for a further 2-3 minutes or until heated through. Taste and season with salt.
- Step 4Ladle the laksa into 4 serving bowls, top with the tofu, basil leaves and remaining sambal oelek.
- Low carb
- Low kilojoule
- Lower gi
- Vegan
- Vegetarian
Nutrition
1473 kj
Energy
16g
Fat Total
11g
Saturated Fat
13g
Protein
658.09mg
Sodium
11g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Note: Sambal oelek is a chilli paste available from most supermarkets.
- Author: Jane Charlton
- Image credit: Con Poulos
- Publication: Australian Good Taste
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