HOT - Why should anyone miss out on the delights of laksa? This equally authentic version is for those who prefer not to indulge in shrimp paste and dried shrimp, yet packs all the punch of a traditional Laksa.
So fantastically full of flavour, this dish would win any laksa lover ... vegetarian or otherwise.
For 2 portions, bring 1.25 litres water to the boil and cook 100g rice vermicelli 3 minutes. Lift out vermicelli on a slotted spoon, place in bowls, and into the same water stir 1/3 jar Charmaine Solomon's Vegetarian Laksa Paste. Add 100g sliced green beans, fresh or frozen, cook until tender then stir in 100mls coconut milk. Add slices of fried tofu, fresh bean or snow pea sprouts and strips of cucumber as desired.
Ingredients - non GM canola oil, garlic, spices (coriander, chilli powder, paprika, cumin, onion powder, black pepper, turmeric), salt, limes, fried shallots, soy beans, rice flour, brown sugar, galangal, lemon grass, kemiri nuts, citric acid, laksa leaves (0.363%).