Spicy Laksa
INGREDIENTS:
For 4 servings
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4 garlic cloves, minced
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1.5 tbsp fresh ginger, grated
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2 tbsp thai red curry paste
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1 large sweet potato, diced
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400g snow peas
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4 cups vegetable broth
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1 can light coconut milk
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2 tbsp soy sauce
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juice from 1 lime
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1-2 tsp cane sugar (or maple syrup) (optional)
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Approx. 1 packet rice noodles
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Optional Garnishes: thinly sliced red onion, chopped coriander and chopped spring onion
DIRECTIONS:
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In a large pot, heat 1 tbsp of oil and then saute garlic, ginger and red curry paste for 1 minute (until fragrant).
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Add the vegetable stock along with the chopped sweet potato. Bring to a boil and then simmer until the sweet potato are just soft (don't over cook).
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Add the snow peas and softly boil for 3 minutes (until peas are bright green and cooked).
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Meanwhile, in another pot bring the water to boil and cook the rice noodles to packet instructions - then drain and leave a side. You can add a little but of oil (sesame oil is great but not necessary) to prevent them from sticking.
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Once the beans are cooked reduce the heat and add the coconut milk, soy sauce, lime juice and sugar and cook on medium heat for 2-3 minutes and then turn off the heat.
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To serve, place the rice noodles in the bottom of the bowl, ladle the vegetables and broth over the noodles and add your optional toppings!