Laksa
This bold-flavoured laksa soup includes dumplings and udon noodles, making a delicious dinner meal!
The Recipe
Serves: 4
Ingredients
- 16 dumplings
- 4 Tbs laksa paste
- 200g mushrooms, sliced
- 400ml light coconut milk
- 4 cups vegetable stock
- 125g snow peas, sliced
- 4 spring onions, diced
- 2 Tbs miso paste
- 400g udon noodles
- 4 eggs
- 1 can bean sprouts
- 1 lime
- Sesame seeds, to serve
- Coriander, to serve
Method
- Heat a large saucepan over medium-high heat and cook the laksa paste for 30 seconds, or until fragrant. Add the mushrooms and cook for 5 minutes (with the lid on), or until just soft.
- Meanwhile, cook the dumplings and udon noodles according to the package directions.
- To the same saucepan, add the coconut milk, vegetable stock, snow peas, spring onions, and miso paste. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Bring a small pot of water to a boil. Once boiling, gently add the eggs and simmer for 7–8 minutes. Drain and peel.
- Add the noodles and dumplings to a serving bowl. Spoon the soup over them. Top with bean sprouts and eggs. Serve with lime, sesame seeds, and coriander. Enjoy!
Nutrition Information
Calories: 489kcal; Protein: 23g; Carbohydrates: 64g; Fat: 16g; Fibre: 3g
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