Serves 2

Laksa paste:

  • 1 tsp each: ground coriander, cumin and turmeric
  • ½ onion, chopped
  • 2 tsp fresh ginger, chopped
  • 2 cloves garlic, chopped
  • 1 chilli, chopped
  • 1 Tbs lemon grass, chopped
  • 2 Tbs coconut milk
  • 1 tsp shrimp past OR fish sauce

Blend all ingredients until a smooth paste is formed.

  • 200g tofu, chicken or cooked prawns
  • 2 Tbs peanut oil
  • 370ml coconut milk
  • 370ml vegetable or chicken stock
  • 125g snow peas, halved diagonally
  • 2 spring onions, cut into 3cm lengths
  • 2 Tbs lime juice
  • 100g bean sprouts
  • ½ cup fresh coriander leaves

Heat oil in a large pan, add the laksa paste and cook until aromatic, about 1 minute. Add the stock, coconut milk, snow peas, spring onion and tofu (or precooked chicken/prawns), simmer for 5 minutes. Pour in the lime juice and season to taste with Lite Seasoner and pepper. Divide among 2 bowls and serve with the coriander.

Each serving:
Protein: tofu 13g, chicken 20g, prawns 24g
Carbohydrate: tofu 7.9g, chicken or prawn 6.5g
Oil: 5ml