Vegetable Laksa

Step 1/ 9

• 10 g ginger

• grater

Peel and grate (or finely chop) the ginger

Step 2/ 9

• 1 chili (red)

• knife

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

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• 10 g peanuts

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

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• 1 tbsp Thai red curry paste
• 200 ml coconut milk

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

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

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• 425 ml vegetable stock

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

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• 125 g peas
• 50 g baby corns
• 50 g mange tout
• 150 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.

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• 50 g baby spinach

Remove from the hear and stir in the spinach.

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• bowl

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

Enjoy your meal!