185g jar laksa paste
135ml coconut milk
1L chicken stock
100g bean sprouts
250g block of firm tofu, chopped into 3 cm pieces
1 can baby corn – rinsed, drained
6 broccoli florets
150g brown vermicelli noodles
10 green beans, top and tailed
Lime wedges, fresh chilli, and coriander to serve
Prepare the laksa base by combining the paste, coconut milk and water in a pot on medium heat.
Once boiling add noodles and tofu. After 2 minutes add baby corn, broccoli, and green beans.
Remove from the heat after 2 minutes – to ensure vegetables remain crunchy.
Divide contents into 2 bowls. Top with bean sprouts, coriander, fresh chilli, and lime wedges.