2 red chillies
2 garlic cloves
2.5cm knob ginger
2 small red onions or shallots
1 stalk lemongrass
Handful coriander roots
2 Tbsp (30ml) fish sauce
½ packet (50g) ground almonds
Glug sesame oil + extra
1 bunch spring onions, chopped
1 Tbsp (30ml) garlic & ginger paste (or 1 crushed garlic clove & 3cm knob grated ginger)
3-4 Tbsp (45-60ml) laksa paste (see above)
1 fresh red chilli (optional)
1 tsp (5ml) ground turmeric
1 can (400ml) coconut milk
4 cups (1 litre) vegetable stock
500g mixed greens vegetables – broccoli stems, fine green beans, sugar snap peas, pak choi, baby spinach, courgetti
1-2 Tbsp (15-30ml) fish sauce
200g rice noodles, cooked
Place laksa paste ingredients into a food processor and blend to form a coarse paste.
Heat sesame oil in a pot and fry spring onion, garlic and ginger paste, laksa paste, sugar, chilli and turmeric until aromatic.
Add coconut milk and stock.
Bring to the boil and cook for a minute or two.
Add vegetables and fish sauce and cook for another 5 minutes, or until vegetables are just tender but still crunchy.
Spoon some noodles into a bowl, ladle over soup and garnish with fresh coriander, sliced chilli and a halved boiled egg.
Drizzle with sesame oil and a squeeze of lime and serve.