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, spinach, roast pumpkin and tofu.
Pumpkin, coconut milk (coconut extract, water), tofu, bean vermicelli [peas, green bean, water], spinach, fresh coriander, rice bran oil, lemongrass, lime juice, ginger, garlic, tamari (soybean, water, sea salt, alcohol), sugar, vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, onion, celery, garlic, spinach, natural flavours, disodium guanylate and inosinate, canola oil, chilli), salt, red chilli, curry powder, turmeric, coriander ground
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
500g- serves one adult
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.Pierce the plastic film several times.
DEFROSTED: microwave for 3-4 minutes, stirring halfway through till piping hot. Alternatively, pour into a small saucepan and heat gently until hot.
FROZEN: microwave for 6-7 minutes, stirring halfway through till piping hot.
Microwave ovens vary considerably. Please adjust heating times if necessary.