VEGAN LASKA
(Serves 2)
Ingredients: 4-5 lime leaves; 400ml can of coconut milk; 100g deepfried tofu pieces, halved diagonally; 200g rice vermicelli; handful of sugar snap peas; 1 carrot, finely sliced; 100g beansprouts, rinsed; vegetable oil. For the curry paste: 8-10 dried red chillies; 2tsp cumin seeds; 2tsp coriander seeds; 1tsp ground turmeric; ½ red onion, finely chopped; ½ thumbsized piece of ginger, peeled, finely chopped; 3 garlic cloves, finely chopped; 2 lemon grass stalks, trimmed and finely chopped. For the stock: 500ml coconut water; 500ml vegetable stock; 1tbsp palm sugar (or soft brown sugar); 4tbsp light soy sauce; ½tsp sea salt flakes. To garnish: Lime wedges; handful of coriander; sliced red chilli; 1tbsp sambal
Method:
1. If making the curry paste, soak the dried red chillies in hot water for 10 minutes, drain and finely chop. Pound the curry paste ingredients using a pestle and mortar until smooth. Stir the stock ingredients in a jug.
2. Build your ‘wok clock’. Start at 12 o’clock with the curry paste or leftover curry, followed by the lime leaves, coconut milk, the stock, tofu, rice vermicelli, sugar snaps, carrot and the beansprouts.
3. Heat two tablespoons of oil to a medium heat. Add three to four tablespoons of curry paste (or five to six tablespoons of leftover curry) and stir-fry for four to five minutes. Add the lime leaves and one-quarter of the coconut milk and bring to a boil. Stir well, scraping off any paste stuck to the bottom of the wok and then add a further quarter of the coconut milk. Return to a boil before adding the remaining coconut milk. Pour in the stock and return to a boil. Add the tofu pieces, reduce the heat to medium and simmer for 15-20 minutes.
4. Add the vermicelli and boil for three to four minutes before fishing it out with tongs and dividing between bowls. Add the sugar snaps and carrot and boil for two to three minutes. Scoop the veg out and place on top of the noodles. Next, dunk the beansprouts into the hot soup for 30 seconds. Scoop out the tofu into the serving bowls, followed by the justcooked beansprouts on top. Pour the broth over the bowls of noodles and veg and scatter the garnishes over the top.