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