Cals: 571/ F 24g/ CHO 59g/ P 27g

Meal Prep Time: 50 minutes

Serves: 4

Ingredients:

• 2-3 tbsp red curry paste
• 1/2 tbsp olive oil
• 1 tsp ground ginger
• 1 red onion, halved and sliced
• 3 cloves of garlic, crushed and chopped
• 1 bunch bok choy, washed and roughly chopped
• 15 brown button mushrooms, halved
• 1 red capsicum, seeded and thinly sliced
• 3 tbsp soy sauce
• Juice from 1 lime
• 400g firm tofu, halved and sliced into half cm
  thick pieces or smaller
• 2.5 X 400ml coconut milk
• 1 X 410g Woolworths baby corn spears,
  drained and rinsed
• 2 Massel vegetable stock cubes,
  dissolved in 2 cups water
• 2 cups of boiling water
• 4 X 50g vermicelli rice noodles

Method:

1. In a large pot, sauté the curry paste, onion
   and capsicum in the olive for 3-5 minutes.
2. Add the garlic and ginger and cook for
   another 2 minutes.
3. Add the bok choy, stock, water and soy sauce
   and bring to the boil. Add the tofu and boil for
   10 minutes. Lower to a simmer and add the
   coconut milk, mushrooms, baby corn and lime
   juice. Simmer for another 5 minutes.
4. Separate the laksa into 4 bowls and add
   50g of the rice noodles. Let the soak and
   soften in the laksa for 2-3 minutes.
5. Serve with chilli oil and crushed peanuts!