Related Searches: Vegetable Laksa, Laksa Noodle
This refreshing prawn laksa is just as good as takeaway and can be on the table even quicker. Ingredients: 3.2 cup coconut milk reduced fat, 250 g vegetable stir fry mix, 3 tbs Thai red curry paste, 2 tbs fish sauce, 2 ...
... Asian noodle soup. Made from a coconut cream and curry paste base, this chicken version will take tastebuds on a ... 3 cm piece fresh ginger peeled, sliced, 230 g laksa paste, 1 cup salt-reduced chicken stock heated, 4 kaffir ...
... chopped, 1 lime cut into wedges, 1 cup vegetable stock, 200 g pad thai rice noodles, 0.5 cup laksa curry paste, 800 ml coconut milk, 2 stalk lemon grass. Method: Soak noodles in boiling water for 10 minutes to soften ...
... oil, 400 ml light coconut milk. Method: Heat oil in a large saucepan or wok over medium-high heat. Add laksa paste and sugar, and cook for 2 minutes or until fragrant. Stir in coconut milk and 3 cups water. Bring to the ...
... , 1 lime wedges, 1 tsp ground coriander, 4 mussels in the shell, 2 cup reduced-salt chicken stock, 200 g laksa paste, 1 kg marinara mix, 400 ml light coconut milk, 1 tbs peanut oil, 2 tbs thai basil leaves, 1 tbs caster ...
... prawns peeled, prawn heads and shells reserved, deveined, tails intact, 1 tbs Woolworths vegetable oil, 0.25 cup laksa paste, 400 ml canned coconut milk, 200 g rice vermicelli noodles, 1 tbs fish sauce, 125 g fried tofu ...
... stock, 1 lime cut into wedges, 270 g udon noodles cooked according to packet instructions, 185 g malaysian laksa paste, 2 desiree potatoes peeled, cut into 3cm pieces, peanuts crushed, 400 ml light coconut cream, 2 tbs ...
... will be on the table in just 20 minutes. Ingredients: 2 tbs vegetable oil, 185 g jar laksa paste, 500 g chicken breast fillets thinly sliced, 350 g green medium king prawns peeled, deveined, tails intact, 400 ml can ...
... onion and chilli and add the oil with minced ginger and garlic. Cook for 5 minutes. Add in whole jar or laksa paste and stir well. Cook until fragrant. Prepare a separate pot of water to boil. Add in both cans of coconut ...
... . Stand for 10 minutes or until soft. Drain. Heat oil in a large deep frying pan, over high heat, add laksa paste and cook, stirring for 1 minute. Add stock, coconut cream and simmer. Add the pumpkin, and bring up to the ...
... , 0.25 cup coriander leaves, 4 cup fish stock, 150 g dried rice stick noodles, 0.33 cup laksa paste, 0.25 cup coconut milk powder. Method: Cook noodles following packet directions. Drain. Divide among 4 large serving ...
... peeled and chopped, 80 g broccolini, 300 g rice noodles cooked as per pack instructions, 2 cups fish stock, 100 g laksa paste, 0.8 cup coconut milk, 1 medium lime juice only. Method: Heat up a large pan to a medium heat ...
... and chopped, 80 g broccolini, 300 g rice noodles cooked as per pack instructions, 2 cups chicken stock, 100 g laksa paste, 0.8 cup coconut milk, 1 medium lime juice only. Method: Heat up a large pan to a medium heat ...
... and chopped, 80 g broccolini, 300 g rice noodles cooked as per pack instructions, 2 cups vegetable stock, 100 g laksa paste, 0.8 cup coconut milk, 1 medium lime juice only. Method: Heat up a large pan to a medium heat ...
... cut into 2cm cubes, 1 tbs tamarind puree, 0.25 cup coriander leaves, 3.5 cup vegetable stock, 0.33 cup laksa paste, 270 ml coconut milk, 200 g broccoli cut into florets. Method: Place noodles in a large bowl. Pour over ...
... saucepan over medium heat. Add onion, celery, carrot and garlic. Cook for 8 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic. Add lentils, stock and 3 cups water. Bring to the boil ...
... seared. Remove to a plate. Add remaining oil with onion, stir-fry 2-3 minutes until soft. Add the curry paste, cook, stirring for 1 minute. Pour in the coconut cream and stock and bring to a simmer. Immediately reduce ...
... to a simmer over medium heat and cook for 10 minutes or until the oil from the coconut milk and curry paste starts to separate. Stir in 2 cups water, fish sauce, lime juice and sugar. Bring to the boil. Add capsicum ...
... stir fry with ramen noodles, greens and crispy fried shallots. Ingredients: 1 tbs vegetable oil, 2 tbs Thai red curry paste, 500 g country greens, 400 ml canned light coconut milk, 1 tbs salt-reduced soy sauce, 2 tsp ...
... breast fillets coarsely chopped, 800 ml light coconut milk, 1 cup salt-reduced chicken stock, 97.5 g red curry paste, 2 cloves garlic sliced, 3 leaves fresh lime torn, 200 g vermicelli noodles, 2 bunches pak choy cut in ...
... . Place noodles into a large bowl and cover with boiling water. Set aside for 15 minutes. Meanwhile, combine curry paste, coconut milk and stock in a saucepan. Bring to the boil. Reduce heat to simmer. Add carrot and ...
... crunchy poppadoms for a hearty vegetarian meal. ; Ingredients: 2 tbs vegetable oil, 2 onions chopped, 2 tbs curry powder or paste, 500 g parsnips peeled, diced, 1 green apple peeled, cored, diced, 0.75 cup red lentils, 4 ...
... gluten-free reduced-salt vegetable stock, 0.5 tsp curry powder, 1 tsp mustard seeds, 400 g crunch combo ... to pop. Add onion, garlic, ginger, chilli, turmeric and curry powder. Cook for 5 minutes or until onion is tender. ...
... pepper, 1 pinch salt. Method: Add olive oil to a medium pot over medium heat. Add the diced onion and the curry powder and stir until translucent. Add the corn to the onion and sauté for 1 minute. After 1 minute, add the ...
... for up to 5 days, it is even tastier the next day. Ingredients: 4 tbs coconut oil divided into two, 1 tbs curry powder, 1 tbs garam masala, 2 tbs lemon juice, 1.5 tsp salt, 1 kg root vegetables diced and cut, have a ...
A hearty soup spiced with Indian flavours, this curried parsnip soup is a budget-friendly and easy veggie meal to add to the list. Ingredients: 100 ml oil, 2 tbs curry powder, 2 tsp vinegar, 6 cup vegetable stock, 2 ...
This curried lentil soup is a hearty and satisfying meal in a bowl. Ingredients: 2 tbs coconut oil melted, 1 tsp curry powder, 0.5 tsp ground coriander, 0.5 tsp ground cumin, 2 tbs ginger peeled, grated, 2 large onions ...
... leaves, 1 L vegetable oil, 4 ripe mangoes, 2 tbs vegetable oil, 1 tsp black mustard seeds, 1 tbs fresh curry leaves, 1 red chilli deseeded, finely chopped, 2 tsp date palm sugar, 0.5 tsp turmeric, 2 cups rice flour, 300 ...
... : 1 piece small ginger, 2 clove small garlic, 1 tsp cooking oil, 1 tsp curry paste, 1 can coconut milk, 1 L vegetable broth, 2 tbs satay paste, 200 g satay tofu, 2 cup veggies, 180 g udon noodles, 1 handful fresh ...
... and sugarsnap peas, 1 long red chilli, 6 spring onions, 300 g fresh ramen noodles, 0.25 cup red curry paste, 1 litre salt-reduced chicken stock. Method: Process fish in a food processor until finely chopped. Add 2 tbs ...
... 2 cup almond coconut milk. Method: Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine pumpkin and curry paste in a large bowl and toss to coat. Spread in a single layer on one of the prepared trays and ...
... medium heat. Add onion, garlic and ginger and cook for 5 minutes or until onion starts to brown. Add curry paste and cook for a further 2 minutes or until fragrant. Stir in pumpkin and potato and season with salt and ...
... , 1 lime juiced, 2 tbs oil, 4 cup vegetable stock. Method: Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft. Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 ...
... a large, deep saucepan over medium heat. Cook onion, garlic and ginger for 5 minutes or until tender. Stir in curry paste and cook for 1 minute. Add carrots, stock and 3 cups of water. Bring to the boil and cook for 30 ...
... g flat rice noodles, 1 tbs vegetable oil, 4 cloves garlic peeled and minced, 1 tbs ginger grated, 4 tbs thai red curry paste, 1 L fish stock, 1 tbs fish sauce, 1 tbs brown sugar, 1 cup coconut milk, 225 g bok choy, 225 g ...
... the onions, saute for 2 minutes before stirring in the ginger and garlic for 30 seconds. Mix in the curry paste and palm sugar cooking for 1 minute. Stir in the chicken, carrots, mushrooms and bok choy stems, saute for ...
... milk, 1 cup chicken stock or vegetable stock, 2 tbs fish sauce, 6 kaffir lime leaves, 1 tbs green curry paste, 0.5 bunch spring onions chopped, 150 g mushrooms sliced, 250 g broccoli finely chopped, 300 g raw peeled ...
Ingredients: 90 g Mama Shrimp (Tom Yum) Flavour instant noodles, 2 tsp vegetable oil, 1.5 tbs thai red curry paste, 500 g chicken breast fillets thinly sliced, 2 bunches baby pak choy halved crossways, 2 limes 1 juiced, ...
... a quick and convenient way to get your favourite Thai noodle dishes on your dinner table. Ingredients: 0.33 cup red curry paste, 400 ml can coconut milk, 1 L salt-reduced chicken stock, 1 small lime juiced 2 tsp, 0.5 cup ...
... thai style soup, replace leek with finely chopped onion and omit the nutmeg. Add 1 heaped spoonful red curry paste to the pan in step 1 after cooking onion. Replace the yoghurt with coconut milk and almonds with toasted ...
This lightly curried root vegetable soup is delicious with a bit of sweetness from the apples. Ingredients: 1 tbs olive oil, 1 medium onion peeled and chopped, 2 cloves garlic peeled and minced, 2 tsp curry powder, 1 ...
... saucepan over medium heat. Add onion and cook for 5 minutes until softened. Stir in curry powder, chilli, ginger, garlic and tomato paste and cook for 5 minutes until fragrant. Add vegetables and stir well to coat. Add ...
... sliced into matchsticks, 0.5 bunch coriander fresh, chopped, stalks included, 1 tbs miso paste, 1 tbs soy sauce reduced salt, 1 tbs curry powder hot, 400 g coconut milk reduced fat, 250 g wholewheat noodles, 1 large lime ...
... carrots, celery and cabbage to cook for 5 minutes until the vegetables start to soften. Stir in the garlic and curry powder for 30 seconds. Pour in the water also with the red lentils, thyme and bay leaves. Simmer for 45 ...
... 1 small carrot peeled, sliced, 1 small parsnip peeled, sliced, 1 small sweet potato peeled, diced medium, 1 tbs curry powder, 500 ml vegetable stock, 250 ml coconut milk, 800 g tinned red lentils drained, rinsed, 1 pinch ...
... sausages and cook, turning, for 8 minutes or until golden and cooked through. Transfer to a plate. Add onion and curry powder to pan and cook, stirring, for 3 minutes or until onion is soft. Add lentils, pasta sauce and ...
... , 1000 g butternut squash peeled, seeded and cut into cubes, 1 tsp salt, 1 onion, 2 tbs ginger grated, 1 tbs curry powder, 1 L chicken stock, 120 g sour cream, 2 pitta bread, 2 tbs hummus, 0.5 carrot peeled and cut into ...
... fry gently for 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes. Stir in the curry powder and 1/2 teaspoon black pepper and cook for a further 2 minutes. Add the stock, the lentils and their ...
... . Bring to a boil, reduce the heat, and simmer for 3 minutes. Blend a ladleful of the stock with the miso paste until smooth. Pour back into the pan and stir gently. Taste and add more tamari, if necessary. Make sure the ...
... . Return beef to pan and cook, stirring occasionally, for 3 minutes or until well combined. Add stock and tomato paste and bring to the boil. Reduce heat and simmer, uncovered, for 1 1/2 hours or until beef comes away ...
... , 1 tsp dried chilli crushed, 2 tsp coriander powder, 1 tsp cumin powder, 0.5 tsp garam masala, 3 tbs tandoori paste, 0.75 tsp kasoori methi, 0.5 cup coconut cream, 200 g carrots peeled and sliced in thin strips, 200 g ...
... .25 cup olive oil, 3 garlic cloves finely chopped, 2 tsp caster sugar, 18 scallops roe discarded, 1 tbs tomato paste, 18 prawn cutlets thawed, pinch saffron, 1 cup dry white wine. Method: Heat oil in large sauté pan, add ...
... 2: For a spicy soup, add 1 coarsely chopped long red chilli or 1/2 teaspoon dried chilli flakes with the tomato paste. Omit milk and serve with a dollop of sour cream. Tip 3: Swap shells for short angel hair pasta. Swap ...
... a bowl. Pour 2 cups of boiling water over salmon, noodles and broccoli. Stir in 1 tbs miso paste. Serve noodle soup topped with finely shredded nori and pickled pink ginger. Categories: Peanut free; Pescatarian; Asian ...
... celery, garlic, ground coriander and chilli and cook for 2 minutes. Add tomatoes and onion, stock, lentils and tomato paste. Stir well. Cover, increase heat to high and bring to the boil. Reduce heat to low and cook for ...
... chickpeas, garlic and spices and cook for 5 minutes, stirring occasionally, or until onion is soft. Stir in tomato paste, carrot, sweet potato and stock. Increase heat to high and bring to the boil. Reduce heat to medium ...
... , 1 tsp chopped chilli, 2 tsp smoked paprika, 2 inches fresh ginger, peeled and roughly cut, 0.5 cup tomato paste, 0.25 cup macro almond spread, 2 tsp rice bran oil, 1 L vegetable stock, 2 carrots peeled and roughly cut ...
... tbs ginger grated, 4 spring onions sliced, 1 bunch broccolini sliced, 400 g udon noodles cooked, 0.33 cup white miso paste, 1 tbs soy sauce, 4 eggs. Method: Bring 1.5 litres water to the boil in a large saucepan. Stir in ...
... sliced, 1 sprig rosemary leaves stripped, 1.5 cup beef bone broth, 2 tbs worcestershire sauce, 2 tbs tomato paste, 0.25 white cabbage shredded, 100 g green beans. Method: Trim excess fat from steak and cut into strips ...
... chopped, 1 parsnip chopped, 4 cup beef stock, 2 tbs tomato paste, 2 bay leaves, 1 garlic clove crushed, 2 cup savoy ... have softened. Add stock, 4 cups water, tomato paste, bay leaves and garlic and season with pepper. ...
... sesame oil, 3 cloves garlic crushed, ginger cut into 3cm-piece, peeled, finely grated, 0.25 cup red miso paste, 1 L salt-reduced vegetable stock, 270 g dried ramen noodles, 1 bunch bok choy ends trimmed, leaves separated ...
... 5 minutes or until onion has softened. Add garlic, carrot and potato, then cook, stirring, for 4 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, stock and 1/2 cup water, then bring to the boil ...
... , sliced, 800 g canned diced tomatoes (no added salt), 0.75 cup brown rice, 0.5 cup no added salt tomato paste, 200 g broccoli cut into florets, 200 g green beans cut into 3cm lengths, 0.5 cup parsley chopped. Method ...
... non-stick pan and cook the onions, celery and capsicum for 8-10 minutes to soften. Stir in the garlic and tomato paste and cook for 1 minute. Pour this mixture into the soup pot and stir well. Stir in the dill, cook for ...
... to the boil in a large saucepan. Add the mushrooms and carrot and cook for 3 minutes, until tender. Whisk the miso paste in a medium bowl with a little stock to loosen, pour into the pot, stir in the kale and cook for 2 ...
... and diced, 2 cloves garlic peeled and minced, 1.5 L chicken stock hot, made with 2 stock cubes, 5 tbs harissa paste, 1 L chicken stock hot, made with 1 stock cube, 2 cups passata, 800 g chickpeas. Method: Heat the oil in ...
... 500 g chicken breasts cut into chunks, 1.5 L chicken stock hot, made with 2 stock cubes, 3 tbs miso paste, 200 g green cabbage shredded, 2 medium carrots peeled and finely sliced, 300 g fine egg noodles, 2 limes chopped ...