Vegetarian laksa

Step 1

Place eggs in a pot of cool water. Bring to the boil, and once boiling cover the saucepan with a lid and turn the heat off. Leave for 12 minutes. Then drain, and refresh whole eggs in cold water, to stop cooking process. Set aside.

Step 2

Put the onion, garlic, chillies, ginger, turmeric and tomato paste into a blender or food processor to make a paste. Use 2-3 tablespoons water to thin the paste if too thick.

Step 3

Heat the oil in a large, heavy-based saucepan. Add the paste and fry gently on a low heat for about 5 minutes until the paste is dry and aromatic. Add the lemon zest, tofu, mushrooms, green beans and broccoli, and a fry until the tofu has heated through and coloured. Add the Sanitarium So Good Soy Regular milk and vegetable stock and bring slowly to the boil. Simmer gently for 5 minutes. Season to taste.

Step 4

In a separate saucepan, bring water to the boil. Add the noodles and cook for 2-3 minutes, according to instructions on packet. Once cooked drain and keep warm.

Step 5

To serve, divide the drained noodles into each of six deep, warmed soup bowls. Ladle the broth, and tofu evenly among the bowls, top with bean shoots, half a hardboiled egg and thinly sliced spring onions and serve immediately with optional lime wedges to squeeze over.