Veggie Laksa | How to cook Vegie Laksha?

Laksa  is  a  wonderful  coconut  milk  based  noodle  soup  that  hails  from Malaysia. 
These  days  you  can  get  commercial  laksa  or  other  Thai  curry pastes that take all the hard work out of it.

We can use Hakka noodles or rice noodles with this recipe, either goes fine with laksha.
Even a combination of 2 is ok.

Serves : 3
Cooking Time : 10 Minutes

Chicken laksa is also really popular.

Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.

INGREDIENTS:

350g (3/4lb) fresh Hakka noodles

60g (2oz) Laksa paste or other Thai curry paste

1 large can coconut cream (1 1/2 cups)

2 cups mixed chopped vegetables (carrots, zucchini, etc)

handful fresh basil leaves

DIRECTION

• Place noodles in a heatproof bowl and cover with boiling water.
• Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
• Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large
• saucepan over high heat.
• Add curry paste and stir fry for 30 seconds.
• Quickly add coconut cream and 2 cups boiling water.
• Bring to the boil and add vegetables.
• Simmer for 2 minutes or until the vegetables are cooked to your liking.
• To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves

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