Little Leakers
Tuna Laksa
190g Can of Tuna (in brine or spring water)
2 TBSPNS MCT Oil
2 TBSNS Laksa paste (no fat variety)
2 1/2 cups fish or vegetable stock
1 1/2 cups LOW FAT coconut Milk (we use 98.5% fat free coconut flavoured
evaporated milk)
1 tspn fish sauce
sea salt to taste
100g packet vermicelli noodles
4TBSPNS bean sprouts
1/2 cup fresh herbs such as coriander, Vietnamese mint and thai basil
juice of 1/2 fresh lime and 1 sliced chili to garnish
Heat MCT Oil in a medium sized saucepan and stir fry laksa paste for 1 minute. Stir in the stock
and coconut milk and simmer for 5 minutes. Taste the liquid and add fish sauce and salt
according to your taste. Place vermicelli in a bowl and cover with boiling water. Allow to soak
until soft and then drain and divide the noodles between serving bowls. Top noodles with tuna,
bean sprouts and herbs. Bring the stock and coconut milk mixture to the boil and ladle over tuna
and noodles. Garnish with lime juice and chili.
2 TBSPNS MCT Oil
2 TBSNS Laksa paste (no fat variety)
2 1/2 cups fish or vegetable stock
1 1/2 cups LOW FAT coconut Milk (we use 98.5% fat free coconut flavoured
evaporated milk)
1 tspn fish sauce
sea salt to taste
100g packet vermicelli noodles
4TBSPNS bean sprouts
1/2 cup fresh herbs such as coriander, Vietnamese mint and thai basil
juice of 1/2 fresh lime and 1 sliced chili to garnish
Heat MCT Oil in a medium sized saucepan and stir fry laksa paste for 1 minute. Stir in the stock
and coconut milk and simmer for 5 minutes. Taste the liquid and add fish sauce and salt
according to your taste. Place vermicelli in a bowl and cover with boiling water. Allow to soak
until soft and then drain and divide the noodles between serving bowls. Top noodles with tuna,
bean sprouts and herbs. Bring the stock and coconut milk mixture to the boil and ladle over tuna
and noodles. Garnish with lime juice and chili.
