Vegetarian laksa

Vegetarian

Prep

20 min

Cook

10 min

Serves

6

Skill

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

  • 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

Nutrition per serving

Weight, measurement and temperature conversions
1490 kJ

energy kj

25.1 g

protein

2 g

saturated fat

10.7 g

dietary fibre

5.4 g

carbohydrate

5.4 g

sugars

287 mg

sodium