Your friends will be very happy campers if you serve up this delicious spicy soup. The recipe saves weight by using clever ingredients like powdered coconut milk, lime zest and dried green peas.
Put vegetables in a sealed bag. Put vermicelli rice noodles, dried green peas, sugar and lime zest in separate bags. Double-bag your laksa paste if it is not in a sealed sachet.
Trim snow peas and slice thinly. Halve carrot lengthways then slice thinly. Thinly slice green onions. Cut tofu into 1cm cubes.
Heat oil over high heat. Add laksa paste and cook, stirring, for 2 minutes or until fragrant.
Add water, stock cubes, sugar and dried green peas. Bring to boil.
Add coconut milk powder and carrot. Turn down heat and simmer for 5 minutes.
Break up noodles and add to the pot. Add tofu, snow peas and lime zest. Simmer for 3 minutes or until noodles are tender.
Divide between bowls and sprinkle over the green onion and fried shallots.
Ingredients
Directions
Put vegetables in a sealed bag. Put vermicelli rice noodles, dried green peas, sugar and lime zest in separate bags. Double-bag your laksa paste if it is not in a sealed sachet.
Trim snow peas and slice thinly. Halve carrot lengthways then slice thinly. Thinly slice green onions. Cut tofu into 1cm cubes.
Heat oil over high heat. Add laksa paste and cook, stirring, for 2 minutes or until fragrant.
Add water, stock cubes, sugar and dried green peas. Bring to boil.
Add coconut milk powder and carrot. Turn down heat and simmer for 5 minutes.
Break up noodles and add to the pot. Add tofu, snow peas and lime zest. Simmer for 3 minutes or until noodles are tender.
Divide between bowls and sprinkle over the green onion and fried shallots.