Updated: Nov 25, 2020
A fragrant, quick breakfast idea or a lovely, protein rich side dish!
1 tsp cooking oil
4 pieces chopped crisped tofu
1 cups sliced white mushrooms
1/2 cup of beansprout
1 boiled egg
3 cups veggie broth or water
13.5 oz can coconut milk about 1.5 cups
6 to 8 oz brown rice noodles uncooked
Lime juice, salt and pepper to taste
Handful fresh mint and cilantro
1 tsp Mekhala Roasted Chilli Paste (optional)
Heat oil in a saucepan over medium heat. Add all Mekhala Vegan Laksa Paste and fry for 3 minutes. Stir occasionally.
Add the mushrooms and cook for 2 minutes.
Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes.
Taste and adjust salt and heat. add a bit of salt lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes.
Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve with a tspn of Mekhala Roasted Chili Paste