Adam's Curry Laksa

¼ packet brown rice vermicelli noodles

½ onion, sliced into half crescents

½ broccoli head, cut into florets, cut stem in half lengthwise then slice on a diagonal

1 tbsp red Thai curry paste (less if you don't like it too hot)

1 tomato, roughly diced

¼ cup plant milk (bonsoy) - or can use half water/half plant milk or half plant milk/half liquid veg stock

1 baked pumpkin crescent, sliced

2 tbsp soy sauce/tamari

1 to 2 tbsp vegan fish sauce (optional - if you don't have, use soy sauce or tamari)

½ to 1 tbsp coconut sugar

1 sprig of thai basil leaves

1 kaffir lime leaf, sliced super finely

200g kale, shredded (stem cut finely)

1 bok choy, sliced into strips lengthwise

subheading: To Serve:

1 sprig coriander leaves

¼ small red chilli, sliced (optional)

¼ lime

Directions at ifeelgood.com.au

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