Veggie Foodie

Ingredients:

• 3.5 oz (100 gm) noodles
• 3.5 oz (100 gm) Laksa paste. I used Assam Laksa Paste (vegetarian) produced by Foo Yuan Vegetarian Sdn Bhd, Malaysia
• 1 tsp salt or to taste
• 3 tsp peanut oil
• 14 fl oz (about 400 ml) vegetable broth
• 14 fl oz (about 400 ml) coconut milk
• 1 stem lemongrass, cut into 4/5 parts
• 1 bunch broccoli
• ½ lb baby bok choy or any other such Chinese green, chopped in large pieces
• 5 oz (about 150 gm) bean sprouts
• You can add other vegetables such as long beans, etc. I added cauliflower too!
• 6 oz (120 gm) extra firm tofu
• 1 piece of Chinese long donut, heated in oven till they become crispy and then cut into 1 inch long pieces
• Chopped spring onions and coriander leaves for garnishing

Method:

1. Cut the tofu in 1 inch by 1 inch pieces
2. Sauté the tofu pieces in 1 tsp oil on medium heat for 5 minutes and then keep aside
3. Sauté baby bok choy in 1 tsp oil on medium heat for 2-3 minutes and then keep aside
4. Cook noodles in a pot of boiling water for 5 minutes until tender
5. Remove the noodle, drain under cold running water and then keep aside
6. In a pot, heat 1 tsp oil over medium heat and add Laksa paste and cook for 2 minutes, stirring constantly
7. Stir in the stock and coconut milk and add the lemongrass. Bring to boil and then reduce heat and let it simmer for 8-10 minutes
8. Add broccoli, any other vegetables you are adding to Laksa, tofu pieces and let it cook for 5-6 minutes till vegetables are cooked to desired level and your laksa curry is ready! Check the curry’s salt-level and adjust if necessary.
9. In a serving bowl, take some noodles, add a few pieces of oven toasted Chinese long donut, pour laksa curry with cooked vegetables on it, garnish with chopped spring onions and coriander leaves and serve hot.

Serves: 4