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Vegetarian laksa

Serves: 6
Prep: 20
Cook: 10

    This spicy soup is full of nutrition and you can turn up the heat as much as you want.

    Ingredients

    • 3 eggs, at room temperature

    • 1 medium onion, peeled, roughly chopped

    • 2 cloves garlic, peeled, roughly chopped

    • 1-2 red chillies, de-seeded and roughly chopped

    • 2.5cm piece of fresh ginger, peeled, roughly chopped

    • ½ teaspoon turmeric

    • 1 tbsp tomato paste

    • 2 tablespoons peanut or vegetable oil

    • 500g firm tofu, cut into cubes

    • 400g small button mushrooms, cleaned, trimmed

    • 200g green beans, cleaned, trimmed

    • 350g broccoli, chopped

    • ½ to 1 tsp grated lemon zest

    • 2 cups (500ml) Sanitarium So Good™ Soy Regular 

    • 1 cup (250mls) hot salt-reduced vegetable stock

    • 350g Singapore egg noodles

    • 1 ½ cups fresh mung bean sprouts

    • 2 spring onions, trimmed, thinly sliced

    • To serve: lime wedges, 3 hard boiled eggs

    Method

    1. Step 1

      Place eggs in a pot of cool water. Bring to the boil, and once boiling cover the saucepan with a lid and turn the heat off. Leave for 12 minutes. Then drain, and refresh whole eggs in cold water, to stop cooking process. Set aside.

    2. Step 2

      Put the onion, garlic, chillies, ginger, turmeric and tomato paste into a blender or food processor to make a paste. Use 2-3 tablespoons water to thin the paste if too thick.

    3. Step 3

      Heat the oil in a large, heavy-based saucepan. Add the paste and fry gently on a low heat for about 5 minutes until the paste is dry and aromatic. Add the lemon zest, tofu, mushrooms, green beans and broccoli, and a fry until the tofu has heated through and coloured. Add the Sanitarium So Good Soy Regular milk and vegetable stock and bring slowly to the boil. Simmer gently for 5 minutes. Season to taste.

    4. Step 4

      In a separate saucepan, bring water to the boil. Add the noodles and cook for 2-3 minutes, according to instructions on packet. Once cooked drain and keep warm.

    5. Step 5

      To serve, divide the drained noodles into each of six deep, warmed soup bowls. Ladle the broth, and tofu evenly among the bowls, top with bean shoots, half a hardboiled egg and thinly sliced spring onions and serve immediately with optional lime wedges to squeeze over.

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