Method
In a medium saucepan, sauté the zucchini and fresh chilli in some water, until lightly coloured. Add in your laksa paste and a touch of water if needed, then fry until fragrant When your liquid has thickened, add in your coconut water along with an equal amount of water, bring the to a gentle boil, then reduce heat to a simmer. Once simmering, add coconut yoghurt, tamari and coconut sugar to taste. Cover with a lid and allow flavours to develop.
If you wish to serve with toasted pumpkin seeds, simply remove the pumpkin seeds from a pumpkin, toss in tamari and toast in a hot oven until golden brown.
Meanwhile, heat another pan and cook your mushrooms. Toss through your capsicum & tofu for a quick sizzle, once the mushrooms are almost done, and set aside. Add any other remaining veggies to your soup, and allow to cook.
Whilst all the veggies are cooking, prepare your rice noodles. Place your noodles in a large heatproof bowl and cover with boiling water. Leave these to partially cook for around five minutes, or until slightly soft. Drain thoroughly, and add to your soup mixture once all your veggies are cooked, and stir through.
Finally, add your mushrooms, capsicum and tofu. Mix again to evenly distribute everything and you’re ready to serve!
Top with Coriander or sprouts, toasted pumpkin seeds, a dollop of coconut yoghurt and a good squeeze of lime.
Recipe by Cocobella Ambassador, Elizabeth Mitchell of @whatlizloves
