Spectacular Sweet Potato Laksa

Name: Spectacular Sweet Potato Laksa
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chickpeas; Coconut Milk; Flat Rice Noodles; Fresh Chilli; Fresh Chillies; Fresh Coriander; Fresh Ginger; Lime; Limes; Peanuts; Spinach; Story Time Plain Peanut Butter; Sweet Potato; Tamari

A luscious Southeast Asian curried rice noodle soup with soft sweet potato. The rich lashings of creamy coconut milk, peanut butter and tamari sauce will sweep you off your feet, while the crunchy chickpeas and peanuts will lend an extra layer of texture!

Spectacular Sweet Potato Laksa

with rice noodles, wilted spinach & crunchy peanuts

4.6

20 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)

Serves 1

GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 1-2 minutes until fragrant, shifting constantly. Add in the Sweet Potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Sweet Potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and Coconut Milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 150ml of water. Replace the lid and simmer for 4-5 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some Lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Sweet Potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a Lime wedge. That was easy… Now, it’s time to munch!

Download the Recipe

Serves 2

GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the Sweet Potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Sweet Potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and Coconut Milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 200ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some Lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Sweet Potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a Lime wedge. That was easy… Now, it’s time to munch!

Download the Recipe

Serves 3

GET STARTED
Place a large pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the Sweet Potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 20-25 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Sweet Potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and Coconut Milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 250ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some Lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Sweet Potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a Lime wedge. That was easy… Now, it’s time to munch!

Download the Recipe

Serves 4

GET STARTED
Place a large pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the Sweet Potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 20-25 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Sweet Potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and Coconut Milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 300ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some Lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Sweet Potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a Lime wedge. That was easy… Now, it’s time to munch!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Spectacular Sweet Potato Laksa?

The preparation time for Spectacular Sweet Potato Laksa with rice noodles, wilted spinach & crunchy peanuts is between 20 and 35 minutes.

What is the total time required to make Spectacular Sweet Potato Laksa with rice noodles, wilted spinach & crunchy peanuts?

The total time required to make Spectacular Sweet Potato Laksa with rice noodles, wilted spinach & crunchy peanuts is between 45 and 60 minutes.

How many servings does Spectacular Sweet Potato Laksa provide?

4 servings

What are the main ingredients in Spectacular Sweet Potato Laksa?

Chickpeas, Coconut Milk, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Lime, Limes, Peanuts, Spinach, Story Time Plain Peanut Butter, Sweet Potato, Tamari

What is the nutritional information of Spectacular Sweet Potato Laksa?

Calories: 871, Carbs: 106 grams, Fat: grams, Protein: 25.4 grams, Sugar: 21.2 grams, Salt: 2118 grams

How do I prepare Spectacular Sweet Potato Laksa?

SOME MORE TOASTING: Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion. GET STARTED: Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato is cooked through but not too soft. GET TOASTING: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. LOOKING GOOD: Stir through the shredded spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste. LUSCIOUS LAKSA: Bowl up the creamy sweet potato laksa. Top with the chopped peanuts, crunchy chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch! WHILE THE CHICKPEAS ARE POPPING OFF…: When the sweet potato is cooked, transfer to a bowl and add in the peanut butter, tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 200ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.

What should be prepared from my kitchen to make Spectacular Sweet Potato Laksa?

Chickpeas, Coconut Milk, Flat Rice Noodles, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Lime, Limes, Peanuts, Spinach, Story Time Plain Peanut Butter, Sweet Potato, Tamari