Quick and easy laksa

This speedy seafood soup brings all the flavour with none of the fuss. It’s a nourishing, one-pot wonder loaded with veg, protein and spice – perfect for a warming weeknight meal that feels a little fancy.

Serves: 4

Time to make: 20 mins

Ingredients

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100g rice vermicelli noodles
2 tablespoons red curry or laksa paste
270ml can reduced-fat coconut milk
1½ cups reduced-salt chicken or vegetable stock
16 deveined prawns
1 small bunch bok choy, sliced lengthways
1 red capsicum, deseeded, sliced
1 carrot, sliced
300g firm tofu, cubed
2 cups snow peas, trimmed
100g mung bean sprouts, handful reserved for garnish
2 limes, 1 juiced, 1 cut into wedges
1 red chilli, sliced, to garnish (optional)
1 tablespoon fried shallots, to garnish (optional)
handful fresh coriandercilantroX, torn, to garnish

Instructions

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1 Prepare vermicelli according to packet directions. Drain and distribute among four serving bowls.

2 Heat a large non-stick pot over medium. Add curry or laksa paste and cook, stirring, for 30 seconds until aromatic. Stir in coconut milk and stock. Bring to a simmer and add prawns, bok
choy, capsicum and carrot. Simmer for 3 minutes or until prawns are just cooked.

3 Remove from heat and add cubed tofu, snow peas and bean sprouts. Add juice of one lime and stir gently to combine.

4 Pour laksa into bowls over the noodles. Garnish with chilli and shallots (if using), a lime wedge and some fresh coriander. Serve immediately.

Nutrition Info (per serve)

Calories 500 cal

Kilojoules 2100 kJ

Protein 38 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 54 g

Sugar 11 g

Dietary fibre 14 g

Sodium 960 mg

Calcium 446 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.