Roast Pumpkin Laksa
A great alternative to the meat version, it has a great flavour and aroma.
Ingredients
- 400g Pumpkin
- Sesame oil, to drizzle
- 12 Cherry Tomatoes
- 150g Rice Stick Noodles
- 3 Tablespoons Laksa Paste
- 1 Cup Vegetable Stock
- 400ml Coconut Milk
- 3 Lime Leaves
- Juice of 1 lime
- 200g bean sprouts
- 1/2 cup coriander leaves
Directions
- Preheat oven to 200.
- Cut Pumpkin into cubes.
- Place on tray and drizzle with sesame oil.
- Season with salt cover and bake for 15 minutes until tender.
- Add tomatoes to tray and bake uncovered for 5 minutes until tomatoes begin to soften.
- Place Laksa paste, stock, coconut milk and lime leaves in saucepan over medium heat cook for 3 minutes.
- Place rice sticks in boiling water stand for 5 minutes and drain.
- Add pumpkin & lime juice to soup and heat through.
- To serve divide noodles among 4 bowls, ladle over soup top with tomatoes, bean sprouts and coriander.
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