Coconut Laksa (Thai coconut soup) (V) (serves 4, preparation time 10 minutes, cooking time 20 minute

Ingredients:

• 2 tablespoons of oil

• 4 spring onion scallions

• large knob of ginger (about 3.5 cm round)

• 2 cloves of garlic

• 2 small red chillies (dried or fresh with the seeds)

• 1/4 spoon of turmeric

• 4 Kaffir lime leaves

• Carton of coconut milk

• 500 ml of vegetable stock

• 1/2 red pepper

• 1/2 yellow pepper

• 1 handful of peas

• 2 servings of Ramen noodles

• Handful of fresh coriander leaves

Extra information: I think that this soup is gorgeous, but best served as a starter rather than as a main meal. It is quite rick and so needs to be in smaller quantities.

This recipe is for 4 small portions.

Here’s what you do:

Step 1 - Heat the oil in a medium sized metal pot.

Step 2 - Thinly slice the spring onions and set them aside.

Step 3 - Chop the ginger, garlic, chillies and lime leaves together, very finely.

Step 4 - Put the onions and other chopped ingredients into the hot oil and stir for 1 minute.

Step 5 - Add the hot vegetable stock and coconut milk and simmer for 5 minutes.

Step 6 - Thinly slice the peppers into ribbons and add to the pot with the peas.

Step 7 - Boil some water in the small pot and add the noodles for three minutes.

Step 8 - Chop the coriander and add to the laksa pot. Add seasoning to taste.

Step 9 - Drain the noodles and place the equally in the bottom of four soup bowls.

Step 10 - ladle the laksa over the top of the noodles and serve.

That gives you the basic recipe, but here are some extra tips should you need them:

Option 1 - If you like a more coconut taste, add more coconut milk, or some chopped up coconut block. This will make the soup thicker though.

Option 2 - If you like a thinner laksa, you should add in some hot water or more liquid stock.

Kitchen implements required:

• Chopping board

• Sharp knife

• Medium sized metal pot

• Small sized metal pot

#soup #thai #vegetarian #coconut #spicy