Veggie laksa soup with ginger tofu

You only need 5 ingredients and 20 minutes to make this easy veggie laksa. Filled with veggies and ginger tofu, it’s a great meat-free meal to try out this week.

4

10m

10m

Ingredients

  • 230g jar Valcom Authentic Thai Laksa Paste
  • 2 x 400ml cans coconut milk
  • 2 x 200g pkts Coles Nature’s Kitchen Ginger Chilli Tofu, thickly sliced
  • 2 large carrots, peeled, cut into noodles
  • 2 large zucchini, cut into noodles

Method

STEP 1

Combine laksa paste, coconut milk and 2 cups (500ml) water in a large saucepan over medium heat. Cook, stirring, for 5 mins or until simmering.

STEP 2

Meanwhile, spray a large frying pan with olive oil spray and heat over medium heat. Add the tofu and cook for 2 mins each side or until golden. 

STEP 3

Add the carrot and zucchini to the soup and heat for 2-3 mins or until just tender. Divide the soup mixture among serving bowls and top with the tofu.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.