This Laksa can be quite an economic meal to make, especially if you use things that you normally might discard when making your Sunday roast!
Now hands up... how many of you are guilty of throwing away, or feeding the rabbit, those bits of veg that would still taste perfectly good when cooked?
Get into the Canny habit and SAVE those cauliflower stems and leaves, broccolli stalks and any other bits of raw vegetables that you can use for other meals!
For the left over Laksa I generally use carrot, cauliflower leafs and broccolli stalks as my veg but you can use any that you think will go well with the spicy thai green curry paste. The recipe is so versatile too, make it with more stock if you want something soupy or more noodles for something more subsantial (or have a hearty appetite
For this laksa I had a packet of crayfish tails that needed using, but, you can be canny and use the left over meat from the roast too... think Christmas Turkey here, aren't we always stuck for ideas as to what to do with the rest of that?
Follow the link to go to the recipe for my Thai style Laksa.
The Canny Nana