Hello Delicious!

Breakfasts

1. Fortified whole-grain cereal with low-fat milk and blueberries (Fights depression)

The cereal’s fortified with vitamin B, which studies have linked to good mental health. Plus recent research suggests people who slurp down vitamin D in a serving of milk don’t just build strong bones — they’re also less likely to get depressed. And those berries may be blue, but they keep us from feeling that way. So get crunching tomorrow morning. Even a soggy bowl says smile!

2. Banana-almond-flax smoothie (Fights depression and stress)

Slurp some happiness on the go with a smoothie that does wonders for the mood and the taste buds. The potassium in bananas is a super stress-buster; plus nuts and flaxseed are great sourcesof omega-3s, which may help fight depression.

3. Buckwheat pancakes with sliced banana (Beats stress)

Whether they’re for breakfast or dinner, pancakes can almost always brighten up a bad day. And there’s science behind it, too: Buckwheat pancakes pack flavonoids that may help reduce stress(at least in mice). Top the stack with some sliced banana, filled with potassium, another stress-buster!

4. Full-fat Greek yogurt with honey and granola (Fights depression, boosts pleasure)

This positivity parfait packs a bunch of happy ingredients: protein from a creamy cupful of Greek yogurt increases levels of pleasure-boosting neurotransmitters, and the yogurt’s probiotics may be a tasty way to fight depression. Honey really is a spoonful of sweetness, with compounds that may fight depression by reducing inflammation in the brain. (Throw on some berries for extra healthy points!)

Salads

5. Salmon salad with vinaigrette (Fights depression)

When a bad mood hits, try a forkful of fish to feel better. Keep things cheery and green with this salmon salad, chock-full of omega-3-filled ingredients (like salmon and olive oil) that can help prevent symptoms of depression. Swap plain ol’ lettuce for spinach leaves for a bunch of mood-boosting B vitamins.

6. Warm quinoa, spinach, and shitake salad (Fights depression and anxiety)

Quinoa’s not only an awesome vegan protein source — it’s also a complex carbohydrate that can help prevent depression and anxiety by increasing levels of serotonin in the brain. And beyond the B vitamins in spinach, mushrooms are a source of selenium, a compound that may help fight depression. This superfood-packed salad‘s got all the goods!

7. Beet, citrus, and avocado salad (Boosts energy)

This colorful concoction brightens up the mood and the dining table. A bowlful of beets helpsincrease happiness with tons of folate; the vitamin C in citrus fruit recharges the body; and the flavonoids in a squirt of lemon juice benefit the brain. Tell a bad day to beet it!

8. Wild seaweed salad (Fights depression and anxiety)

Vegetarians and carnivores alike can enjoy the positive feelings that come from a bowl of thissnazzy salad. Seaweed’s a source of iodine, which can help fight depression; brown rice is a complex carb that helps stabilize mood with serotonin; and the omega-3s in EVOO, flavonoids in lemon, and anthocyanins in honey may all boost mood.

Main Dishes

9. Poached eggs and asparagus (Fights depression and anxiety)

Eggs are a (perhaps surprisingly) good source of vitamin D, which may be important for fighting depression; they also provide mood-boosting vitamin B. And asparagus is filled with tryptophan, which increases levels of serotonin in the brain and helps prevent depression and anxiety.

10. Brown rice and black beans (Fights depression and anxiety)

Beans aren’t just good for the heart — they’re good for the mind, too, since the selenium in them can help reduce inflammation in the brain. Plus brown rice can boost mood by regulating serotonin levels. Try this great recipe for happiness.

11. Almond-crusted barramundi fish (Fights depression)

The name of this meal is fun to say, but that’s not all that’s great about it. Barramundi fish and almonds are excellent sources of omega-3s, which can help reduce depression and anxiety. Serve it with a side of spinach for a dose of B vitamins that also help create a positive mood. (Can’t find barramundi fish in the local grocery store? Try sea bass instead, although it doesn’t have quite as many omega-3s.)

12. Seared lamb chops with anchovies (Fights depression and beats stress)

Go classier — and happier — than chicken wings and use grass-fed meat in this dinner recipe. Lamb is packed with conjugated linoleic acid (CLA), a compound that reduces stress hormones, and anchovies provide depression-fighting omega-3s.

13. Turkey burger with sweet potato fries (Fights depression and anxiety)

Step up the traditional burger ’n fries with a meal that’s easier on the belly and the brain. Thetryptophan in turkey increases levels of serotonin, a neurotransmitter that regulates mood. Plussweet potatoes are filled with mood-boosting B vitamins. Fry them in olive oil for some extra omega-3 happiness power!

Pasta

14. Spaghetti with steamed mussels (Fights depression and anxiety)

Mussels — and most types of shellfish — are loaded with B vitamins, important for a good mood^[11] Try this recipe, which features whole-wheat pasta and EVOO. Certain food combinations have a lot to do with mood: A meal that includes carbs, protein, and fat (like this one) can stop a case of the Debby Downers in its tracks.

15. Whole-wheat pasta with cauliflower and collards (Fights depression)

This vegetarian pasta dish has complex carbs, which help regulate mood, plus a serving of healthy veggies. Pack an extra punch with purple cauliflower — it not only looks cool, it also prevents depression with a hefty dose of B vitamins.

16. Walnut-miso noodles (Fights depression, anxiety, and stress)

Everything about this dish screams healthy, happy, and delicious. Whole-wheat pasta is a complex carb that increases serotonin levels, and walnuts pack omega-3s that fight depression and anxiety. And chop up some chard for a tasty topping that’s a great source of magnesium, which can improve snooze time and reduce stress levels, especially for ladies.

Soups and Stews

17. Chicken soup with vegetables (Boosts alertness)

Try a bowlful of the good stuff for the soul and for a smile. Chicken packs the protein that helps us stay alert and ready to tackle the day. And orange you glad vegetables like carrots and squash also improve mood. Loud slurping required.

18. Lentil and vegetable stew with kale (Fights depression)

Curl up with a cup of lentil stew on a rainy day to keep things sunny inside. Kale and the little legumes are great sources of folate, important for a good mood.

Side Dishes

19. Braised collards with tomatoes (Fights depression)

This picture-perfect side dish features B vitamins and lycopene, which may fight depression by reducing inflammation in the brain. Substitute cherry tomatoes for the whole tomatoes in this recipe, since it’s easier to eat more of the lycopene-packed skin that way.

20. Fresh corn and blue potato hash (Fights depression)

Don’t worry, these potatoes aren’t moldy, but they are delicious ways to get happy. Blue potatoes (and their skins) are loaded with anthocyanins and iodine, nutrients that reduce inflammation in the brain and help regulate mood. This creative recipe adds an extra bonus with the mood-boosting B vitamins in spinach.

Snacks and Desserts

21. Trail mix with nuts and dark chocolate (Boosts alertness and beats stress)

This crunchy combo is filled with monounsaturated fats that help prevent blood sugar crashes, a major cause of grouchiness. Plus they can increase levels of serotonin, a neurotransmitter that regulates mood (and digestion). And a smidge of dark chocolate can prevent sluggishness with high levels of theobromine, a stimulant similar to caffeine. Plus even a few bites of the sweet stuff can reduce levels of sneaky stress hormones.

22. Granola bars with chocolate (Fights depression and anxiety)

These homemade treats may look like cookies, but they’re actually nutritious ways to perk up. They’re filled with ingredients that fight depression and anxiety, like the omega-3s in flaxseed and anthocyanins in honey. Even better, dark chocolate’s a stress-buster and oats are a source of soluble fiber that helps prevent mood swings.

23. Chocolate chia seed pudding (Fights depression and anxiety)

Ch-ch-ch-chia! And chocolate! A more nutritious alternative to the standard pudding cup, this recipe’s a double whammy for a good mood. Chia seeds are a source of those depression-and-anxiety-reducing Omega-3s, and dark cocoa powder helps keep bad moods in check.

Beverages

24. Coffee with cinnamon (Boosts energy)

There’s no Red Bull required to make it through a long afternoon. Coffee’s a natural stimulant, brightening a dismal day by boosting energy and metabolism.. A cup o’ Joe may also create feel-good feelings (in humans and in rats) by increasing levels of the neurotransmitters dopamine and serotonin. And a sprinkle of cinnamon’s all it takes to put some more pep in that step.

25. Green tea and honey (Relieves anger and anxiety)

Sip a cup of the green stuff at breakfast, before bedtime, or during a relaxing afternoon break. Green tea’s a great source of theanine, which helps reduce anger and improve concentration. Add a spoonful of honey to reap the benefits of anxiety-reducing anthocyanins.

(via thelast35)

Roasted Butternust Squash and Sweet Potato Soup

Ingredients:

1 Medium butternut squash, peeled and cubed
1 Large sweet potato, peeled and cubed
2 Medium carrots, peeled and diced
2 Tbsp. olive oil, divided
1 Tsp. sea salt
1 Medium yellow onion, diced
2 garlic cloves, chopped
1 Granny smith apple, peeled and cubed
4 Stalks of celery, diced
3 Cups of low sodium chicken broth
2 Cups water
¼ Cup Chardonnay
Juice from one lemon
¼ Tsp. nutmeg
1 Tsp. dried thyme
½ Tsp. dried sage
½ Tsp. marjoram
1 Bay leaf
¼ Tsp. cayenne pepper
1 ½ Cups 2% Milk
1 Tbsp. fresh chives
1 Tbsp. olive oil

Directions:
Preheat oven to 400

Place diced squash, sweet potato and carrots on a cookie sheet. Sprinkle with one tablespoon of olive oil and sea salt. Roast in the oven for 40 minutes, flipping the vegetables half way through. Remove from oven and set aside.

In a large pot, heat remaining one tablespoon of olive oil. Sauté onions until they are translucent. Add garlic and cook for one minute more. Stir in the celery and apple and continue to sauté until vegetables begin to caramelize; about 5 minutes. Add roasted vegetables, stir to combine.

Pour in chicken broth, water, lemon juice, and Chardonnay. Season with nutmeg, thyme, sage, marjoram, bay leaf and cayenne pepper.

Bring soup to a boil, reduce heat and simmer 20-25 minutes.

In small batches, carefully puree soup in a blender. Return to pot and slowly whisk in milk. Remove from heat. 

Chive Oil

In a food processor combine olive oil and fresh chives. Pulse until smooth. Serve soup and drizzle with chive oil.

Soup can be stored in an airtight container in the fridge or it can be frozen for future use.

Buffalo Chicken Chowder

Ingredients:
2 tablespoons butter
1 pound chicken, cut into bite sized pieces
1 cup onion, diced
1 cup celery, cut into small pieces
1 cup carrot, cut into small pieces
2 cloves garlic, chopped
2 tablespoons flour
3 cups chicken stock
* hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
salt and pepper to taste
1 cup heavy cream
1/4 cup blue cheese, crumbled

Makes 4 servings

(via maggeeb)

Vegan Pumpkin and Chicken Chowder

Ingredients:
1/2 cup pumpkin purée
1 medium potato, diced
2 cloves garlic, minced
1 cup corn kernels (fresh or frozen)
1 1/2 cup vegan chick’n, cubed
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 tablespoon vegan chick’n bouillon
4 cups water
cayenne or chipotle powder to taste
1 cup unsweetened non-dairy milk
salt and pepper to taste

Directions:
The night before: Cut up the veggies and chick’n. Thaw pumpkin purée if you have it frozen. Store together in one bowl in the fridge.

In the morning: Add everything except the non-dairy milk, and the extra salt or pepper. Cook on low for 6 to 8 (or on high for 3 to 4 hours).

Remove bay leaf and thyme stems (if you used fresh thyme). Then add the non-dairy milk and sour cream. Make sure you thoroughly mix them in the soup. Then taste your soup, and add more salt, pepper, cayenne, or thyme if needed.

If you want a thicker soup you can take about 1/3 of the soup and purée it in a blender or food processor and then mix it into the rest of the soup.

Cream of cauliflower soup

Ingredients:
1/3 cup green onions (tops only)
2 tablespoons vegan butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups vegetable broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups soy or almond milk
1-1/2 cups (6 ounces) shredded vegan cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Directions:
In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.

Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Yields 6 servings

(Source: findvegan)

Vegan Thai Coconut Pumpkin Soup

Ingredients:
6 cups faux chicken stock
1/3 to 1/2 can thick coconut milk
4 Tbsp. minced fresh lemongrass 
3 kaffir lime leaves, left whole
3 cups pumpkin or squash, peeled and cut into bite-size chunks
2 cups yam or sweet potato, peeled and cut into chunks
1-2 cups soft tofu, sliced into cubes
1 shallot, minced, OR 1/4 cup minced purple onion
3 cloves garlic, minced
1 thumb-size piece ginger, grated
1-2 tsp. chili sauce
1/2 tsp. turmeric
3/4 tsp. ground coriander
1 tsp. ground cumin
2-3 Tbsp. fish sauce, to taste
1/2 to 1 tsp. shrimp paste
1 tsp. brown sugar
2 Tbsp. fresh-squeezed lime juice
1 generous handful baby spinach, washed
1/2 cup fresh basil + 1/2 cup fresh coriander for toppings

Directions:
Place stock in a pot over high heat. Add the prepared lemongrass, the kaffir lime leaves, shallot, garlic, ginger, and chili. Bring to a boil. Add the pumpkin (or squash) and yam. Reduce heat slightly and gently boil for 6-7 minutes.

While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, shrimp paste, brown sugar, and lime juice. Tip: Don’t be tempted to omit the fish sauce and shrimp paste - they smell bad, but make for wonderfully-flavored soup!

When pumpkin and yam are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can depending on how creamy you want it).

Stir well and taste-test the soup for salt and spice, adding more fish sauce if not salty or flavorful enough (this will depend on the ‘saltiness’ of your stock). Add more lime juice if it’s too salty or sweet. If it’s too sour for your liking, add a little more sugar; also adjust the spice level by adding more chili. If too spicy, add more coconut milk.

Just before serving, add the soft tofu and spinach and gently stir it into the soup (the spinach will wilt instantly). Portion out into bowls and top with the fresh basil and coriander.

Serves 2 as a main entree, 4-6 as an appetizer

Wonton Soup

Ingredients:
1 1/4 cup plain flour
1/4 cup boiling water
1/2 tbsp cold water
1 1/2 tsp vegetable oil
75g minced meat substitute
3 tbsp bamboo shoots, finely chopped
1/2 tbsp light soy sauce
1 tsp dry sherry/rice wine
1 tsp brown sugar
1/2 tsp sesame oil
1 tsp cornflour
Lettuce leaf, finely chopped
sliced red chilli
mushrooms, finely chopped

Directions:
For the dough, sift the flour into a bowl and stir in the boiling water. Then add the cold water and the oil and mix to form a dough. Knead until smooth and divide into 16 pieces. Roll out into rounds.

Mix all the fillings together to combine well. Place a scoop of filling in the middle of the dough and pull up the edges to meet at the top.

Then you can either steam them for 5-10 minutes and serve with a dipping sauce or Boil some stock in a pan, add some Chinese flavorings (soy sauce, rice wine, sesame oil, chives, coriander, spring onions, etc.) and boil the wontons in it for around 3 minutes and serve as a soup.

(Source: nosebear)

Curry Lentil Soup

Ingredients:
1 cups of washed red lentils
1 cup peeled and cubed potatoes
1 cup cubed carrots
1 ½ cup of onion chopped
4 cloves of garlic chopped
2 inch piece of ginger
6 cups of water
1 cup coconut milk
1 cup of canned diced tomatoes
One 1” piece of kelp
1 tsp thyme
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp ground ginger
1 tsp curry powder
1 tsp sea salt
Pinch of cayenne
1 Lime for garnish

Directions:
Saute onions, garlic, ginger and carrots until soft (4 minutes). Add spices and saute for 30 sec. add remaining ingredients (except kelp) and bring to a boil. Reduce to a simmer, add kelp, cover and cook for 35-40 minutes, stirring occasionally. Add 1 cup of water if needed. Remove the kelp if you choose, but not necessary. Lentils should be soft. Serve and garnish with lime.

Yields 6-8 servings

(Source: slimlion)

Loaded Sweet Potato Soup

Ingredients:
3 large sweet potatoes, peeled and cubed
2 tablespoons butter
1 1/2 tablespoons flour
1/2 sweet onion, diced
2 garlic cloves, minced
2 1/2-3 cups low-sodium vegetable stock
1 1/2-2 cups low-sodium chicken stock
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika

for garnishes:
bacon, mascarpone cheese, crumbled goat cheese & crispy shallots

Directions:
Prepare potatoes: peel and cube sweet potatoes, then add to a microwave safe bowl. Microwave on high power for about 10 minutes or until fork tender, tossing 2-3 times during cook time. If you do not want to use the microwave, throw the potatoes on a baking sheet with a drizzle of olive oil, salt and pepper and roast at 400 degrees for about 35 minutes. Using the microwave will help this soup come together in 30 minutes. Roasting the sweet potatoes adds a bit more “caramely,” deep flavor. 

Heat a large pot over medium-high heat. Add butter and diced onions and cook for 5 minutes. Stir in garlic and cook for 1 minute more, then add flour and whisk continuously to create a roux with the onions. Cook the onion roux for about 2-3 minutes, until it starts to golden in color a bit and smell nutty. Add in stock, milk, smoked paprika and potatoes, then bring to a boil. Simmer for 15-20 minutes over medium heat, stirring often – especially scraping the bottom. The potatoes will begin to bread down at this time – if they are not as broken down as you’d like, mash a bit more with a fork. Turn heat down to low and add salt and pepper. Taste and adjust seasonings according to preference. If you’d prefer a thinner soup, add more stock to thin it out. You can also throw the soup in the blender to make it super creamy.

Serve hot with garnishes of crumbled bacon, mascarpone cheese, goat cheese, and crisped shallots.

Recipe discovered on vneckandacardigan originating on howsweetitis

(Source: pinotandthefig, via recipe-file)

Braised Oxtail and Winter Vegetable Stew

The Irish and Welsh prefer Turnips involved in their Samhain feasts. In some areas lanterns were carved out of turnips, a candle placed inside and the lantern hung at the gate of a house to protect is from malicious spirits that may be roaming, and guide the good spirits to the feast. Here’s a beautiful stew that celebrates both the harvest of the winter crops and the winter slaughter of the animals. Talk about an excuse to finally buy that oxtail!

Ingredients:
2 lb large jointed oxtails
1/4 cup flour
1 tsp salt
1/2 tsp freshly ground pepper
2 tbsp butter
2 tbsp oil
2 slices bacon, chopped
1 cup onions, chopped
1-1/2 cups chopped leeks, (white and tender green part only)
2 cloves of garlic, minced
1/2 cup finely chopped carrots
1 bay leaf
1 tsp crushed dried marjoram
3 cups beef stock
1-1/2 cups tomato juice
3 large carrots
4 white turnips

Directions:
Trim excess fat from oxtail. Combine flour, salt and pepper in paper bag and shake oxtail in this mixture. In large heavy saucepan, melt butter, add oil and brown oxtail on all sides. Remove meat from pan.

Add bacon to pan and saute for 3 to 4 minutes. Mix in onions, leeks, garlic and chopped carrots and cook gently for 10 minutes.

Return oxtail to pan along with bay leaf, marjoram, stock and tomato juice. Stir to scrape up all brown bits from bottom of pan.

Cover and braise in 325°F (160°C) oven for 2 hours or until tender. Remove fat (if possible, chill overnight and lift off congealed fat). Remove oxtail with slotted spoon and place in clean saucepan.

Remove bay leaf and puree vegetable gravy in blender, food processor or food mill. Scrape carrots and slice thickly. Peel turnips or rutabaga. Halve the turnips or cut rutabaga into 2-inch (5 cm) chunks. Mix into sauce and simmer, covered, until vegetables are tender, about 40 minutes. Taste adding more seasoning if necessary.

Pour over oxtail and serve.

(Source: downtownn)

Carrot and Fennel Soup

Ingredients:
1 medium yellow onion
1 ½ pound carrots
1 fennel bulb; discard the stalks, but reserve the fronds
2 T. olive oil, divided
1 T. tomato paste
4-5 c. vegetable broth
1 t. fennel seeds
Salt and pepper to taste

Directions:
Preheat the oven to 450 degrees.

Trim the fennel bulb (discard the stalks, but reserve and set aside the fronds), cut in half lengthwise, and then into ½-inch-thick wedges. Peel and slice the carrots into ¼-inch rounds. Toss the carrots and fennel with 1 T. olive oil, and several grinds of sea salt and black pepper. Spread the carrots and fennel evenly on a lined or lightly-oiled baking sheet, and slide into the oven for approximately 30 minutes, stirring occasionally, until browned and tender.

While the carrots and fennel are roasting: Toast the fennel seeds in a small pan over medium heat for 2-3 minutes, until the aroma rises and they turn lightly brown. Grind them to bits with a mortar and pestle. Coarsely chop the onion. In a large heavy pot, heat the remaining 1 T. of oil over medium-high heat. Add the onion and the ground fennel seeds, and cook until the onion is soft and translucent. Turn the heat to low, add the tomato paste, and stir to incorporate.

Add the roasted carrots and fennel to the pot, add 4 c. of vegetable broth, and bring to a simmer. Turn off the heat, and use a standing blender or an immersion blender to purée the soup. Add the additional 1 c. of broth, in part or in full, until you have achieved the thickness that you desire. Season to taste with salt and pepper. Garnish each bowl with a pinch or two of chopped fennel fronds. 

Creamy Roasted Cauliflower Chestnut Soup

Ingredients:
1 head cauliflower, cut into florets
4 tablespoons olive oil, divided
1 onion, chopped
1 leek, cleaned well, chopped
2 potatoes, peeled, cut up
1/4 teaspoon turmeric
3 sprigs thyme
1 bay leaf
8 cups vegetable broth
1 cup cooked chestnuts
salt and pepper, to taste

Directions
Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons of olive oil. Place on parchment paper lined baking sheet. Roast cauliflower for about 20 minutes until tender and lightly browned.

Heat remaining 2 tablespoons of olive oil in large soup pot. Add onion and leek and saute until translucent, about 2-3 minutes. Add potatoes, turmeric, thyme, bay leaf and broth. Bring to a boil, then reduce heat and cook, covered, for 15 minutes.

Add chestnuts and roasted cauliflower and continue to cook 15-20 minutes until potatoes are tender. Carefully puree soup in a blender. Season with salt and pepper.

(Source: findvegan)

Curry Laksa

Ingredients:
100g peeled baby shallots
8 garlic cloves
25g peeled ginger, sliced
15g lemongrass (soft white stem only), sliced
2 tsp ground coriander
3 large dried red chillies
2 tbsp sambal oelek (or other savoury chilli paste)
4 tbsp vegetable oil
50g fresh coriander 
1¼ litres vegetable stock
3 branches laksa leaves (aka kesum leaves), or curry leaves, or both
2 tsp curry powder
1½ tsp salt
2 tbsp caster sugar
400ml coconut milk
100g rice vermicelli noodles
300g bean sprouts
150g french beans, trimmed and halved
250g fried tofu puffs (optional)
4 limes, halved

Directions:
Put the first seven ingredients in a small food processor bowl. Add half the oil, and the roots and stems of the fresh coriander, and process to a semi-smooth paste.

Heat the remaining oil in a saucepan and fry the spice paste on medium heat for 20 minutes, stirring all the time – you want to cook it slowly without burning. Add the stock, laksa branches, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.

Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh. Cook the beans in boiling water for three minutes, drain and refresh.

Just before serving, remove and discard the laksa branches (the leaves can stay in the soup). Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and throw one half of squeezed lime into each bowl.

Generously serves 4.