Instant Pot Laksa
Instant Pot Laksa



  • 1 handful of stir fry veg
  • 30g instant noodles
  • 25g creamed coconut
  • 2.5cm piece of ginger, grated
  • 1 crushed garlic clove
  • 1⁄2 veg stock cube
  • 1⁄2 lime, juice only
  • Pinch of chilli flakes
  • Dash of fish sauce (optional)
  • Salt and pepper
  • 15g cooked chicken chunks or firm tofu pieces
  • Small handful of coriander, to serve
  • Put all of the ingredients, apart from the chicken/tofu and coriander, into a heatproof container or bowl. Pour 300ml boiling water over it to cover, put the lid on, and leave it for 5 minutes. Stir well, then put the lid on again for another 5 minutes, then add the chicken or tofu, garnish with coriander, and enjoy. Easy!
30 mins
1 serving
This recipe pairs perfectly with the Valminor 'Minius' Godello 2017 from Monterrei, Spain.

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