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Creamy Coconut And Vegetable Laksa

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The ingredient of Creamy Coconut And Vegetable Laksa

  • 1 tablespoon vegetable oil
  • 230g jar laksa paste
  • 3 1 2 cups massel chicken style liquid stock
  • 2 tablespoons grated palm sugar
  • 2 tablespoons fish sauce
  • 375ml can light and creamy coconut evaporated milk
  • 200g firm tofu cut into 1cm cubes
  • 80g snow peas trimmed thinly sliced
  • 1 tablespoon lime juice
  • 250g dried rice vermicelli noodles
  • 1 cup bean sprouts trimmed
  • 2 green onions thinly sliced
  • fresh coriander leaves
  • sliced long red chilli to serve
  • lime wedges to serve

The Instruction of creamy coconut and vegetable laksa

  • heat a wok over high heat add oil swirl to coat add laksa paste cook stirring for 3 minutes or until fragrant add stock palm sugar and fish sauce bring to the boil reduce heat to medium add milk simmer for 5 minutes add tofu and snow peas cook for 2 minutes remove from heat add lime juice stir to combine
  • meanwhile place noodles in a heatproof bowl cover with boiling water stand for 5 minutes or until tender drain
  • divide noodles between bowls ladle coconut mixture over noodles serve with bean sprouts green onion coriander chilli and lime wedges

Nutritions of Creamy Coconut And Vegetable Laksa

calories: 607 06 calories
calories: 19 3 grams fat
calories: 6 3 grams saturated fat
calories: 84 1 grams carbohydrates
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calories: n a
calories: 24 1 grams protein
calories: 11 milligrams cholesterol
calories: 2544 milligrams sodium
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calories: nutritioninformation

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