Vegetable Laksa
Vegetable Laksa



  • 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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