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Sunday, January 15, 2012

veggie laksa


Veggie Laksa

serves 3

Laksa is a wonderful coconut milk based noodle soup that hails from Malaysia. These  days  you can  get  commercial  laska  or other  Thai curry pastes that take all the hard work out of it.
I’ve used   Singapore noodles   in this  recipe  which  are  a  fine version  of fresh hokkien noodles but I have eaten laksa with rice noodles and even a combination of the two so feel free to substitute.
I’ ve cheated a little on the 5 ingredient rule by including ‘mixed chopped vegetables’ as a single ingredient.  I actually used a carrot, a zucchini and a red pepper, all cut into little batons. Chicken laksa is also really popular. Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.

350g (3/4lb) fresh Singapore noodles
60g (2oz) Laksa paste or other Thai curry paste
1 large can coconut cream (1 1/2 cups)
2 cups mixed chopped vegetables (see note above)
handful fresh basil leaves
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until the vegetables are cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves

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