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Vegetable Laksa

Too few ratings

“A fragrant Asian-inspired soup full of crunchy vegetables.”

Difficulty

Easy 👌
10
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 tbsp Thai red curry paste
20 g ginger
chili (red)
400 ml coconut milk
850 ml vegetable stock
250 g peas
100 g baby corns
100 g mange tout
300 g rice noodles
100 g baby spinach
20 g peanuts

Utensils

  • grater
  • knife
  • bowl
  • Step 1/9

    • 20 g ginger
    • grater

    Peel and grate (or finely chop) the ginger

  • Step 2/9

    • 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.

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