VEGIE AND TOFU LAKSA

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 2 (AS A MAIN)

This classic spicy soup

enjoys a fast – and delicious – makeover.

200g KanTong Thin Rice Wok Ready

Noodles

1 tsp cornflour

375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk

3 tsp laksa paste

125g swiss brown mushrooms,

sliced

80g green beans, trimmed,

diagonally sliced

1 bunch gai lum, trimmed, washed,

shredded

100g Macro Thai Flavoured Tofu,

cut into thin strips

2 tsp brown sugar

1/3 cup bean sprouts

1/4 cup coriander leaves

1 Put the noodles in a medium heatproof bowl and pour over the boiling water. Set aside for 5 minutes. Drain well and set aside, separating noodles. Divide the noodles between serving bowls. 2 Combine the cornflour and milk in a jug. Heat a medium non-stick saucepan over medium heat. Add the laksa paste, mushrooms and beans. Cook, stirring, for 2 minutes. Add the coconut milk and bring to a simmer. Add the gai lum and cook for 2-3 minutes or until the leaves wilt. Stir in the tofu and brown sugar. 3 Divide the vegetables and coconut liquid over the noodles. Top with the bean sprouts and coriander. Serve.

Coriander and coconut are just a few of the

stars in this Asian favourite