COCONUT LAKSA

SERVES 1 | TAKES 15 MINUTES

• MACROS

  Calories (Kcal): 567

  P: 17g

  C: 77g

  F: 21g

INGREDIENTS

• 1 tsp cold pressed olive or sesame oil

• 1-2 cloves garlic, crushed

• 1 tsp yellow curry paste

• 1/2 carrot, chopped

• Broccoli florets, chopped

• 1 capsicum cheek, sliced

• 100g firm tofu, cubed

• 1 serve instant noodles or rice noodles*

• 1/2 cup coconut milk

• 3/4 cup boiling water

• 1 lime, juiced

• Handful of coriander, chopped

METHOD

1. Place your carrot, broccoli, and capsicum into a steamer over boiling water and allow to steam until cooked.

2. If you prefer to fry your tofu rather than have it raw, sauté your tofu in a pan or place it in the air fryer until crispy. If you are having your tofu raw, omit this step.

3. While the vegetables are steaming, sauté the crushed garlic and curry powder in a little oil over a low heat for a few minutes.

4. Add in the coconut milk and boiling water and stir until the curry paste is well combined.

5. Add the noodles into the coconut curry mix and allow to cook for the time specified on the noodle packet (usually around 5-10 minutes) or until soft.

6. Once the noodles are cooked, pour the coconut noodle mix into a bowl. Top with your steamed vegetables, tofu, a squeeze of lime, coriander, and enjoy!

*Good quality instant noodles can often be found in health food stores, try to find ones with ingredients of just flour, water, and oil. Rice noodles are a really good alternative if you can’t find instant noodles or prefer a gluten free option!