Just recently here in Darwin I tried my first ever laksa. My family had always told me how nice laksa was, but I never got around to trying it.
So at one of the markets here in Darwin when I smelt the spicy, creamy, coconuty soup wafting over to me, I knew if there was ever a time to try a laksa it had to be here in Darwin!
It seems that after one laksa you cannot stop.
Every weekend here I love my laksa at the market, despite being fully aware that a soup made with a base of coconut milk is high in saturated fat and therefore high in calories!
So I decided to put my chef cap on and experiment in the kitchen with a way to make a healthy laksa.
I present to you:
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: 3 bowls of laksa
Canola oil spray
3 teaspoons laksa paste
1 can Carnation Light & Creamy Coconut Flavoured Evaporated Milk
2 teaspoons Massel reduced salt chicken stock powder (could also use 2 small stock cubes)
2 cups broccoli, cut into florets
1 bunch buk choy, chopped
1 cup of bean sprouts
300g firm tofu, chopped into cubes
50g rice stick noodles (could also use vermicelli noodles)
Coriander, chilli and/or spring onion, to serve
1. Steam broccoli for 4 minutes. Do not let it cook for too long and ensure it is still firm.
2. Strain broccoli and put aside.
3. Spray a big wok with canola oil spray and place on high heat.
4. Once the wok is hot, add laksa paste and stir around for 30 seconds.
5. Stir chicken stock powder into 2 cups of boiling water.
6. Add chicken stock mixture to the wok.
7. Add can of coconut flavoured evaporated milk and stir together.
8. Place rice stick noodles in to a bowl of boiling water and let them cook through. Then strain the noodles.
9. Add broccoli, buk choy, bean sprouts, tofu and noodles to the wok. Stir.
10. Serve with chopped coriander, chilli and/or spring onion on top.