Vegetable Laksa

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Vegetable Laksa

Vegetable Laksa

Ingredients
Method

Ingredients

Method

2 tbsp laksa or green curry paste
1cm piece of ginger, grated
2 deseeded and chopped red chillies
400ml tin of coconut milk
850ml veg stock
250g frozen peas
200g snow peas and baby corn, halved
300g rice noodles
100g spinach leaves
20g chopped peanuts
Chopped coriander

Fry the curry paste in a pan for a minute, then add the ginger, chillies and half the coconut milk. Bring to a simmer and cook for 3 mins, then pour in the remaining coconut milk, stock and some seasoning and cook for 2 mins more.
Stir in the baby corn, snow peas, peas and noodles and cook for 5 mins. Remove from the heat and stir in the spinach, then ladle into bowls and serve with chopped peanuts and some coriander.

20 mins

4 serving

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