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Vegetarian laksa recipe

Fill up on colourful winter veggies in a light, creamy laksa

This delicious soup is low carb, gluten free, dairy free, grain free and full of vegetables to boost your vitamin intake and fight off winter colds.

Serves: 4

Ingredients

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What to do

  • 1. Bring a medium size pot of water to the boil and add the eggs and cook for 10 minutes. In the last 5 minutes, add the sweet potato and carrots.

  • 2. Drain water, remove eggs and set aside the sweet potato and carrots.

  • 3. Peel eggs and slice each one into 3 pieces

  • 4. Use a spiraliser to create ‘noodles’ with the zucchini. If you don’t have a spiraliser you can simply use a vegetable peeler and peel the zucchinis into ribbons.

  • 5. Place the noodles into four bowls and top with bean sprouts, half of the coriander, spring onions and sliced egg.

  • 6. In a large, deep fry pan on medium heat add 1 tablespoon of coconut oil. Once it has heated add the eggplant and stir-fry for 5 minutes until golden.

  • 7. Remove eggplant from the pan and add the bowls of noodles.

  • 8. In the same fry pan on medium heat add 1 tablespoon of coconut oil and the laksa paste.

  • 9. Cook for 1 minute then add the coconut milk/cream, water, sweet potato and carrots and reduce heat to simmer for 10 minutes. In the last minute, add the snow peas.

  • 10. Divide mixture amongst the 4 bowls and let sit for 1 minute.

  • 11. Sprinkle with coriander and serve.

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