Vegetable Laksa


  • 1 garlic clove
  • 250g butternut pumpkin
  • 3 vegetable stock cubes
  • ½ teaspoon sugar
  • 750ml boiling water
  • 1 tablespoon cooking oil
  • 20g laksa powder
  • 400ml Kara Classic UHT Coconut Milk
  • 1 bunch pak choy
  • 1 corn cob
  • 200g peanut satay tofu
  • 1 teaspoon white vinegar
  • 1 tablespoon fish sauce
  • 220g hokkien noodles
  • 10g fried shallots


  1. Crush or finely chop the garlic. Peel the butternut pumpkin and cut into small chunks.
  2. Crumble 3 vegetable stock cubes into a heatproof jug. Add ½ tsp sugar and 750ml boiling water and stir to dissolve.
  3. Heat the cooking oil in a medium saucepan over medium heat.
  4. Add the garlic and laksa powder and cook, stirring for 1 min or until slightly coloured.
  5. Add the pumpkin and cook, stirring regularly, for 1 min.
  6. Add the vegetable stock and Kara Classic UHT Coconut Milk and bring to a simmer. Reduce the heat to medium-low and cook. Stirring occasionally, for 5 mins or until the pumpkin is almost tender.
  7. Trim and thickly slice the pak choy. Slice the corn kernels from the cob. Cut the tofu into cubes.
  8. Once the pumpkin is almost tender, add the pak choy, corn, tofu, white vinegar and fish sauce. Cook, stirring occasionally, for 5 mins or until the vegetables are tender.
  9. While the vegetables are cooking, put the hokkien noodles in a large heatproof bowl, cover generously with boiling water and soak for 3 mins, using a fork to gently separate the noodles after they start to soften.
  10. Drain and divide the noodles among bowls.
  11. Ladle over the soup and scatter with the fried shallots to serve.

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