Even the best things in life need a little mixing up every once in a while.

Our Sweet Potato, Coconut and Turmeric soup is delicious just as it is, but this week we were feeling a little extra inspired, "Why not use it as the starting point for another delicious dish?" We love cooking at home just as much as we love sending out healthy meals to our Dineamic team, so we thought we’d do a bit of a test run in the kitchen, and with the weather getting a little cooler, soup was definitely on the menu. Check out our Malaysian laksa inspired Dineamic soup recipe below. It turned out brilliantly! A quick, easy meal option that bumps up your protein and vegetable intake for the day, making the original soup a little more substantial.  The heat from the chilli also gives it a bit of an extra kick too, perfect for the colder weather. We also gave a similar treatment to our Chicken & Corn soup, which also ended up being fantastic. We'd love to hear what your favourite Dineamic tweaks and changes are, if you've got a great recipe get in touch!

Malaysian Laksa Soup Recipe – Sweet Potato, Coconut & Turmeric

Serves two

Ingredients

500g Sweet Potato, Coconut and Turmeric Soup 1 shallot, chopped 1 TBS laksa paste ½ tin coconut milk (165ml) 1 cup beansprouts 1 cup coriander 1 long red chilli, sliced Juice of one lime 200g tofu or prawns, cooked 200g rice noodles, cooked

Method

Fry off laksa pasta with finely chopped shallots for two minutes or until fragrant Add in soup and coconut milk Bring to the boil and turn down heat Add cooked prawns or tofu and simmer gently for five minutes Place noodles in serving bowls and pour over soup Garnish with bean sprouts, coriander, chilli and a wedge of lime