2. Wedge tomato and add to pan as you go. Pour in coconut milk, 2 1/2 cups water, 3 tbsp soy sauce and 1 tbsp sugar. Increase heat to medium-high. Cover and simmer for 8-10 minutes.
3. Spiralize, julienne or ribbon the zucchinis to make noodles. Set aside.
4. Rinse and add seafood mix to the broth. Stir through and cook for 2-3 minutes. Take off heat, squeeze in lemon juice and season to taste with soy sauce and pepper.
5. Divide the zucchini noodles, seafood and laksa among bowls. Top with even amounts of bean shoots and chopped coriander.
If you don’t have a spiralizer or julienne peeler you can ribbon the zucchini instead using a vegetable peeler.
No fish option - marinara mix is replaced with chicken breast fillet. Cut chicken fillet in half. Place in pan in step 2, cover and simmer for 12-15 minutes until cooked through. Remove and shred or finely slice. Divide among bowls with toppings.
GARLIC, 2 cloves
GINGER, 30g *
COCONUT MILK, 400 ml
SEAFOOD MARINARA MIX, 1 packet (250g)
LEMON, 1/2 *
BEAN SHOOTS, 1 bag (250g)
CORIANDER, 1/2 packet (30g) *
FROM YOUR PANTRY
oil (for cooking), soy sauce (or tamari), ground turmeric, ground cumin, sugar (of choice), pepper