Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 22/02/2025. See terms.
Join now
Photo of Vegetable laksa by WW

Vegetable laksa

9
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Vibrant colour and flavour is what makes this laksa stand out from all the rest. With the zing of lemongrass, chilli and sweetness of lime it’s a fresh yet hearty soup to enjoy throughout the winter.

Ingredients

Vermicelli rice noodles

125 g

Laksa paste

2 tbs

Light canned coconut milk

270 ml, (1x270ml can)

Stock powder

2 tsp, reduced salt vegetable variety

Kaffir lime leaves

2 individual

Fresh lemongrass

1 piece(s), bruised

Butternut pumpkin

700 g, cut into 2.5cm pieces

Eggplant

1 medium, coarsely chopped

Snow peas

150 g, halved

Fish sauce

1 tbs

Lime juice

2 tbs

Bean sprouts

1½ cup(s), (120g)

Fresh red chilli

1 whole, deseeded, thinly sliced

Fresh basil

½ cup(s), Thai variety

Fresh coriander

½ cup(s), leaves

Instructions

  1. Cook noodles in a large saucepan of boiling salted water following packet instructions or until tender. Drain. Divide noodles among serving bowls.
  2. Reheat the pan on medium. Cook laksa paste, stirring, for 1 minute or until fragrant. Add coconut milk, 3 cups (750ml) water, stock, lime leaves and lemongrass and bring to the boil.
  3. Add pumpkin and eggplant. Reduce heat and simmer, covered, for 12 minutes or until vegetables are just tender.
  4. Add snow peas, fish sauce and lime juice and cook for 1 minute. Spoon into serving bowls. Top with sprouts, chilli, basil and coriander to serve.

You might like

You might like