< Vegetable Laksa Soup

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Yield: Serves 4

Time: 45 minutes

Notes: nor can you have a line at the start

Ingredients

• 150g Mushrooms, sliced
• 1/2 lime zested and juiced
• 1 stalk of lemongrass
• 1 Tablespoon Thai red curry paste
• 1 vegetable stock block
• 25g salted peanuts
• 25ml soya sauce
• 1 bell pepper, sliced
• (optional) 1 spring onion, trimmed and thinly chopped
• 3 cm ginger, grated
• 200ml coconut milk
• 2 Tablespoons peanut butter
• 2 nests egg noodles
• Corriander for serving

Method

• Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mushrooms, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the ginger puree and Thai style spice blend. Cook for 1 min.
• Pour in the coconut milk and bring to a simmer. Stir in the vegetable stock paste and water for the sauce along with peanut butter.
• Simmer until the veggies are soft, 3-4 mins.
• Meanwhile, roughly chop the peanuts.
• When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. Simmer until tender, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.
• Remove and discard the lemongrass. Stir in the soy sauce and lime zest, then add lime juice and salt to taste. Share between your bowls and finish with a sprinkle of peanuts and spring onion or corriander.