Vegan Pumpkin Laksa

    35 minutes

    This is such a rich and filling soup that somehow seems just as good on a cold winter night as it does on a hot summer evening.


    Northern Territory, Australia
    2 people made this

    Serves: 4 

    • 150g rice vermicelli noodles
    • 150g egg noodles
    • 1/2 cup laksa paste
    • 1 tin (400ml) coconut cream
    • 2 cups vegetable stock
    • 2 bok choy, quartered
    • 1/2 large pumpkin cubed
    • bean sprouts, to serve
    • fried shallots, to serve
    • coriander, to garnish

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate then drain.
    2. Heat a large saucepan over medium heat. Add laksa paste then stir fry for 1 minutes or until fragrant. Add coconut cream and stock. Bring to the boil.
    3. Add the pumpkin then reduce heat to low and simmer until the pumpkin is tender but not mushy.
    4. Divide noodles between 4 bowls. Spoon over coconut laksa soup. Top with beansprouts, fried shallots and coriander to serve.

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