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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Calories 500 cal
Kilojoules 2100 kJ
Total fat 13 g
Saturated fat 6 g
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