30 Day Challenge Prawn or Vegetarian Laksa 13 November 2019 Studio Pilates Print Recipe Prawn or Vegetarian Laksa Cook Time 30 minutes Servings serves Ingredients 2 420g cans chickpeas3 cups coconut milk (750mL)1/3 cup laksa paste (be sure to check the sodium content on the back)2 dried kaffir lime leaves (halved; these are optional: they add aromatic flavour)1 cup vegetable stock200 grams vermicelli rice noodles2 bunches broccolini (approx. 400g; chopped into small florets including stalks)2 carrots (julienned)120 grams baby spinach1 lime (juiced)Coriander (to serve; optional)1/4 cup peanuts (roughly chopped, to serve; optional) Vegetarian Option 1 420g can chickpeas400 grams tofu (firm; brand of your choice)All other ingredients as above. Cook Time 30 minutes Servings serves Ingredients 2 420g cans chickpeas3 cups coconut milk (750mL)1/3 cup laksa paste (be sure to check the sodium content on the back)2 dried kaffir lime leaves (halved; these are optional: they add aromatic flavour)1 cup vegetable stock200 grams vermicelli rice noodles2 bunches broccolini (approx. 400g; chopped into small florets including stalks)2 carrots (julienned)120 grams baby spinach1 lime (juiced)Coriander (to serve; optional)1/4 cup peanuts (roughly chopped, to serve; optional) Vegetarian Option 1 420g can chickpeas400 grams tofu (firm; brand of your choice)All other ingredients as above. Instructions Chop vegetables. Heat oil in saucepan over high heat. Cook prawns (or other protein) until cooked right through or golden. Remove from pan. Reduce heat to medium and add and stir paste, cooking for 1 minute or until fragrant. Add carrots, broccolini and chickpeas and cook for 2 minutes. Continue to stir. Add lime juice, leaves, coconut milk and stock. Bring to a simmer and while you leave it to cook, place vermicelli in large bowl and cover with boiling water. Stand for 10 minutes, then drain and run cold water through to stop it from cooking further. Add baby spinach to curry 2 minutes before serving. Divide noodles and prawns between bowls, and ladle laksa over the top. Top with coriander and/or peanuts and serve nice and hot! Recipe Notes This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine! This recipe can be made both gluten and dairy-free.
