Pumpkin and tofu curry laksa
At the base of this soup is a fresh curry paste of garlic, chilli, coriander, ginger, lemongrass and spice. We cook it till aromatic, then mix in coconut milk and
vegie stock before finishing with cooked bean thread vermicelli, Chinese broccoli, roast pumpkin and tofu.
Garlic, red chilli, fresh and ground coriander, ginger, lemongrass, turmeric, curry powder, salt, Chinese broccoli, pumpkin, tofu, bean thread vermicelli, rice bran oil, vegetable stock (Massel), coconut milk, kaffir lime leaves, tamari, lime juice, brown sugar.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves 2 for dinner, 3 for lunch
Serve with any or all of; bean sprouts, fresh herbs (coriander, mint, Thai basil), chopped chilli and/or sriracha, fried shallots and lime wedges.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, before reheating gently in a saucepan or microwave-safe container, stirring occasionally, till piping hot, and the noodles are cooked.