Curried Coconut Laksa | Alfie Cooks

Alfie Cooks

Name: Curried Coconut Laksa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Napoleon Co. Grille Garlic Cloves; Spice World Ginger, Minced; O Organics Coconut Milk, Organic, Light; Kitchen Basics Unsalted Vegetable Stock; Wan Ja Shan Soy Sauce; Kikkoman Instant Soup, Soybean Paste with Tofu, Tofu Miso; Lime; Hollywood Beauty Coconut Oil; SIGNATURE SELECTS Asparagus Spears, Cut; Dynasty Sesame Oil, Premium, Hot; Organic Cilantro & Coriander; McCormick® Sesame Seed; Organic Yellow Spring Onions; KYKNOS Chilli Pepper

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Curried Coconut Laksa

Serves 415 mins prep25 mins cook

A speedy bowl of curried coconut laksa noodle soup topped with seasonal asparagus and gyoza. This fragrant, hearty and very tasty dish is perfect for springtime, offering a delightful mix of flavors and aromas.

0 servings

What you need

garlic clove

ginger

fl oz coconut milk

fl oz vegetable stock

tbsp soy sauce

Kikkoman Instant Soup, Soybean Paste with Tofu, Tofu Miso

tbsp Miso Soybean Paste

lime

tbsp coconut oil

oz asparagus

tbsp sesame oil

fresh coriander

sesame seed

spring onion

chilli

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Instructions

1: In a saucepan, warm the coconut oil.

2: Add the garlic and ginger and cook on medium heat until fragrant and softened (3 mins).

3: Add the laksa paste and cook for 5 mins.

4: Add the vegetable stock, coconut milk, and soy sauce. Simmer for 15-20 mins until reduced.

5: Season to taste with the lime juice and miso paste.

6: Cook your asparagus and gyoza (steam or fry), and drizzle with sesame oil.

7: Cook your noodles and prepare your garnishes.

8: To serve, place the noodles in bowls, ladle over the broth, then top with gyoza and asparagus. Garnish and enjoy!

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