Spring vegetable laksa

Serves

4 People

Cooking Time

45 minutes

Season

Spring

Summer

Dietary

Vegan

Vegetarian

Dairy Free

This South East Asian inspired dish is a perfect vehicle for making the most of spring vegetables, cooked in a mild and lightly spiced coconut broth. But you can use the base to the broth any time of year adding any veg you like!

Ingredients

1 Onion
1 Lemongrass Stalk
1 Chilli
50g Fresh Ginger
25g Fresh Turmeric
6 Cloves Garlic
2 tbsp Sunflower oil
1 tsp Ground Cumin
1 tsp Ground Coriander
1 litre of Veg Stock
1 Tin of Coconut Milk
2 tbsp Peanut Butter
1 tbsp Soy Sauce
1 tbsp Rice vinegar
1 tbsp Sugar
1 tsp Sesame Oil
100g Noodles per person
200g Firm Tofu, chopped into cubes
150g Mangetout Peas
200g Spinach (roughly chopped)
1 Bunch of Leek Scapes (chopped)
1 Lime
40g Fresh Coriander (chopped)

Method

Step 1.

In a food processor, blend together the Onion, Ginger, Turmeric, Lemongrass, Garlic and Chilli into a paste, adding a little water if needed. In a large pan, on a medium heat add some oil and add the paste. Fry off gently for a few minutes then add the spices and fry off for another minute.

Step 2.

Add the stock, coconut milk, peanut butter, soy sauce, vinegar, sugar and sesame oil and mix well. Leave it to gently cook away for around 10-15 minutes. Taste the broth to adjust seasoning to your taste.

Step 3.

Whilst that is cooking away boil some noodles of your choice, once cooked drain and cool under cold water and leave to the side until serving.

Step 4.

Now add you vegetables and tofu to your broth and cook for another 5 minutes until just cooked. To finish add the juice of a lime and some chopped coriander. To serve place the noodles in the bottom of each bowl and ladel over the hot broth. Add a little more chopped coriander over the top! Enjoy!