Vegetable Laksa

Step 1/9

• 20 g ginger

• grater

Peel and grate (or finely chop) the ginger

Step 2/9

• 2 chili (red)

• knife

Deseed both chillies. Finely chop one of them and thinly slice the other into rings.

Step 3/9

• 20 g peanuts

Dry fry the peanuts until they’re nicely toasted. Leave to cool then roughly chop and set aside.

Step 4/9

• 2 tbsp Thai red curry paste
• 400 ml coconut milk

Put the curry paste in a pan with the ginger, chopped chillies and HALF the coconut milk.

Step 5/9

Bring to the boil, then turn down to a simmer and cook, stirring it for 2-3 minutes.

Step 6/9

• 850 ml vegetable stock

Add the remaining coconut milk, vegetable stock and simmer for a further 2 minutes.

Step 7/9

• 250 g peas
• 100 g baby corns
• 100 g mange tout
• 300 g rice noodles

Add the peas, baby corn (cut into bite size chunks), mange tout (sliced in half) and noodles and cook for 5 minutes under just tender.

Step 8/9

• 100 g baby spinach

Remove from the hear and stir in the spinach.

Step 9/9

• bowl

Ladle the hot soup into bowls and garnish with the sliced chillies and peanuts to serve.

Enjoy your meal!