A spicy noodle soup is the perfect winter warmer to heat up your dinners. Plus, this laksa is perfect for vegetarians and vegans.
SERVES 4 // COOKING TIME 30 min
For the curry paste
5 raw cashews
2 garlic cloves, peeled and crushed
1 red chilli, seeded and chopped
1 green chilli, seeded and chopped
1 tbsp peeled and grated ginger
1 tbsp peanut oil
½ tsp finely chopped lemon grass, soft white part only
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
For the curry
2 tbsp vegetable oil
500 ml vegetable stock
200 ml coconut cream
1 tbsp sugar
1 tbsp lime juice
Salt and black pepper
200 g rice noodles, cooked
50 g bean sprouts
50 g sugar snap peas
Handful fresh coriander
Handful fresh mint
Toasted sesame seeds
Crispy fried garlic
Chopped fresh chilli
1. For the curry paste, place all the ingredients in a food processor and blend until a smooth paste forms.
2. For the curry, heat oil in a pot and add the paste. Fry for 5–8 minutes, until fragrant.
3. Add stock, coconut cream and sugar, and bring to the boil. Lower the heat to a simmer and cook for 10–15 minutes. Season with lime juice, salt and pepper.
4. Divide the noodles between 4 bowls and top with bean sprouts and sugar snap peas. Top with the curry broth, coriander, mint, lime wedges, sesame seeds, garlic and chilli.
Recipe, styling & photography: Anett Velsberg
Serve your laksa on its own or accompanied with quick spiced dal soup and other traditional curries.