Per serving: 20.2g total fat (13.4g saturated fat); 1689kJ (404 cal); 41.5g carbohydrate; 10.3g protein; 7.4g fibre
Ingredients
700g piece butternut pumpkin, diced into
2cm pieces
5 baby eggplants (300g), sliced thickly
3 cups (750ml) vegetable stock
1 2/3 cups (400ml) coconut milk
250g rice stick noodles
500g buk choy, chopped coarsely
2 tablespoons lime juice
1¼ cups (100g) bean sprouts
6 green onions, sliced thinly
½ cup loosely packed fresh coriander leaves
½ cup loosely packed vietnamese mint leaves
laksa paste
7 dried medium red chillies
½ cup (125ml) boiling water
1 tablespoon peanut oil
3 cloves garlic, quartered
1 medium brown onion (150g), chopped coarsely
10cm stick fresh lemon grass (20g), chopped finely
4cm piece fresh ginger (20g), grated
1 tablespoon halved macadamias (10g)
1 tablespoon coarsely chopped coriander root and stem mixture
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons salt
¼ cup loosely packed vietnamese mint leaves
Preparation method
Laksa paste
Cover chillies with the boiling water in small heatproof bowl; stand 10 minutes, drain. Blend or process chillies with remaining ingredients until mixture forms a smooth paste. Measure ½ cup of the paste for this recipe and freeze remaining, covered, for future use.
Place ½ cup of the paste in large saucepan; cook, stirring, about 1 minute or until fragrant. Add pumpkin and eggplant; cook, stirring, 2 minutes. Add stock and coconut milk; bring to a boil. Reduce heat, simmer, covered, 10 minutes or until vegetables are just tender.
Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Stir buk choy into laksa; return to a boil. Stir juice into laksa off the heat. Divide noodles among serving bowls; ladle laksa over noodles, sprinkle with combined sprouts, onion and herbs.
Cover chillies with the boiling water in small heatproof bowl; stand 10 minutes, drain. Blend or process chillies with remaining ingredients until mixture forms a smooth paste. Measure ½ cup of the paste for this recipe and freeze remaining, covered, for future use.
Place ½ cup of the paste in large saucepan; cook, stirring, about 1 minute or until fragrant. Add pumpkin and eggplant; cook, stirring, 2 minutes. Add stock and coconut milk; bring to a boil. Reduce heat, simmer, covered, 10 minutes or until vegetables are just tender.
Meanwhile, place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Stir buk choy into laksa; return to a boil. Stir juice into laksa off the heat. Divide noodles among serving bowls; ladle laksa over noodles, sprinkle with combined sprouts, onion and herbs.
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