Tomato Laksa with Rice Noodles

A warming bowl of noodle soup with a creamy coconut, chilli and tomato base. The fresh herbs, chickpeas and lime juice balances the heat from the tomato mixture. It's spicy, creamy and nourishing. 

Substitute:

  • No tomatoes? Follow the same steps without the tomatoes and serve with pak choi, spinach, cavolo nero or kale. 
  • No limes? Swap for lemons. 
  • No coriander? Use parsley instead. 
  • No chickpeas? Use lentils, butter beans or cannellini beans. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

380 g Tomatoes

2 tbsp Olive oil

1 Chilli (sliced )

1 tbsp Thai red curry paste

500 ml Vegetable stock

1 Can coconut milk

1 tbsp Soy sauce

100 g Rice noodles

2 Limes

1 can chickpeas (drained and rinsed )

Coriander leaves

Salt

Recipe:

  1. Heat the olive oil in a saucepan over medium heat, then stir in the chilli and tomatoes. Season with salt and cook for 15 minutes.
  2. Add the curry paste, vegetable stock and cook for a minute.
  3. Use a hand blender to blend until smooth.
  4. Pour in the coconut milk and stir in the chickpeas. Cook for 2-3 minutes. 
  5. Stir in the soy sauce, toss in the noodles and cook for 2 minutes.
  6. Turn off the heat, squeeze in the lime juice and serve in bowls with coriander leaves.
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How to store

Store in an airtight container in the fridge for up to 3 days or in the freezer for 1 month.

Leftovers

Serve the leftovers with tender pak choi, wilted spinach or blanched cavolo nero or kale. Just reheat the laksa and poach the vegetables in the hot soup until tender.

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