Ingredients

Laksa paste

• 2 red chillies

• 2 garlic cloves

• 2.5cm knob ginger

• 2 small red onions or shallots

• 1 stalk lemongrass

• Pinch salt

• Handful coriander roots

• 2 Tbsp (30ml) fish sauce

• ½ packet (50g) ground almonds

Soup

• 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)

• Pinch sugar

• 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

For serving

• Coriander

• Sliced chilli

• Boiled egg

• Sesame oil

• Lime

Method

1. Place laksa paste ingredients into a food processor and blend to form a coarse paste.

2. Heat sesame oil in a pot and fry spring onion, garlic and ginger paste, laksa paste, sugar, chilli and turmeric until aromatic.

3. Add coconut milk and stock.

4. Bring to the boil and cook for a minute or two.

5. Add vegetables and fish sauce and cook for another 5 minutes, or until vegetables are just tender but still crunchy.

6. Spoon some noodles into a bowl, ladle over soup and garnish with fresh coriander, sliced chilli and a halved boiled egg.

7. Drizzle with sesame oil and a squeeze of lime and serve.