VEGETABLE LAKSA

PREP + COOK TIME 25 MINUTES SERVES 4

½ cup (150g) laksa paste

1 litre (4 cups) vegetable stock

12/3 cups (400ml) canned coconut milk 1 lemon grass stalk, grated finely 2 fresh kaffir lime leaves, shredded

finely

1 large carrot (180g), sliced into

ribbons

100g snow peas, halved diagonally 1 baby buk choy (150g), leaves torn,

stems chopped

200g fried tofu puffs

1 tablespoon fish sauce

2 teaspoons brown sugar

1 tablespoon lime juice

100g dried thick rice stick noodles

1/3 cup (25g) bean sprouts

½ cup loosely packed thai basil leaves 1 long fresh red chilli, sliced thinly 1 lime (90g), cut into wedges

1 Heat a wok over a high heat.

Add laksa paste; cook, stirring, for 1 minute or until fragrant. Add stock, coconut milk, lemon grass and lime leaves; bring to the boil, add carrot. Reduce heat; simmer, uncovered, for 3 minutes or until carrot is just tender. Add snow peas, buk choy and tofu; simmer, uncovered, for 1 minute. Stir in the fish sauce, sugar and juice. Season to taste.

2 Meanwhile, place noodles in a heatproof bowl, add enough boiling water to cover; stand for 5 minutes or until tender. Stir to separate strands. Drain. Divide noodles between serving bowls.

3 Ladle laksa over noodles. Serve topped with bean sprouts, basil and chilli; accompany with lime wedges.