Tofu and Pumpkin Laksa

serves 4

takes 20 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• ⅔ cup (185g) store-bought laksa paste (or 2 tbsp curry paste - depends what brand you're using and how much heat you like)
• 2 cups (500ml) vege stock 
• 1 x 400ml can coconut milk 
• 2 tablespoons tamari sauce 
• 800g pumpkin, peeled and sliced 
• 400g broccolini/broccoli, trimmed and chopped 
• 250g dried vermicelli noodles, cooked (I just pour hot water over them for a few minutes)
• 300g organic firm tofu, diced

Optional toppings

• 4 spring onions, sliced
• 1 cup fresh coriander leaves, roughly chopped 
• 1-2 long red chillies, finely sliced (take seeds out for less heat) or chili sprinkles

Method

1. Heat the oil in a large saucepan over high heat. 
2. Add the laksa paste and cook for 1 minute. 
3. Add the stock, coconut milk and tamari sauce and bring to the boil. 
4. Add the pumpkin and cook for 12 minutes or until tender. 
5. Add the broccolini and tofu and cook for a further 2 minutes or until tender. 
6. Divide the noodles between bowls and spoon over the soup. 
7. Top with green onion, coriander and chilli to serve. Enjoy!