with charred garlic pak choi
This creamy curried laksa is a vegan version that's packed with veg and nicely spiced.
Allergens
Utensils
Tags
Mushrooms
250 grams
Lime
1 unit(s)
Coconut Milk
1 pack(s)
Udon Noodles
300 grams
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Chilli
1 unit(s)
Garlic
2 unit(s)
Korma Curry Paste
1 sachet(s)
Vegetable Stock
2 sachet(s)
Curry Powder
1 sachet(s)
Salt
to taste
Water
to taste
Pepper
to taste
Oil
to taste
- Roughly chop the mushrooms. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli widthways.
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry the mushrooms, carrot and half the chilli until softened, 5-6 mins. Stir in the curry powder and korma paste and fry for 2-3 mins.
- Pour in coconut milk, stock and 400ml water (per 2P).
- Bring to the boil, cover and simmer for 12-14 mins.
- When the soup has 1 min left to cook, add the noodles to the pot and stir until warmed through, 30 secs.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Fry until charred, 2 mins on each side.
- Once charred, add the garlic and fry for 1 min more.
- Add a splash of water, cover with a lid or some foil and leave to steam for another 3 mins.
- Season your soup to taste with salt, pepper and a squeeze of lime juice.
- Divide the soup between bowls.
- Top with garlic pak choi and remaining sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
2305
kJ
Energy (kJ)
551
kcal
Energy (kcal)
24.3
g
Fat
15.5
g
of which saturates
68.5
g
Carbohydrate
14.2
g
of which sugars
2.6
g
Dietary Fiber
15.6
g
Protein
0
mg
Cholesterol
4.93
g
Salt
