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Ingredients:
1–2 red chillies, thinly sliced (more or less, and remove the seeds if you want less heat)
2 cloves garlic, peeled and roughly chopped
1 tbsp grated fresh ginger
2 stalks lemongrass, roughly chopped
Large bunch coriander, leaves and stalks separated, roughly chopped
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
2 tbsp vegetable oil
2 tbsp tamarind paste, plus more to taste
500ml vegetable stock
400ml coconut milk
400g assorted green vegetables; sprouting broccoli, peas, sugar snap peas/mangetout, spinach – all roughly equal in size
2 tbsp light soy sauce, or more to taste
1 tsp soft brown sugar, or more to taste
200g thin rice noodles, ready cooked, or cooked and drained as per packet instructions
Small bunch mint, leaves picked and roughly chopped
Recipe:
Bring a large pan of well salted water to the boil.
In a blender, mix one chilli with the garlic, ginger, coriander stalks, lemongrass and the spices to form a paste. Add a splash of water to get it going, if necessary.
In a small pan, fry off the paste in the vegetable oil for around 2–3 minutes over a medium heat until it begins to stick and smells fragrant. This is the base of your broth.
Add the tamarind, vegetable stock and coconut milk and bring it to the boil.
Cook the vegetables in the boiling water until just tender, working in batches if you need to. Drain and place into 4 bowls, along with the prepared noodles.
To the broth, add the soy sauce, sugar and more tamarind, if you like (for more sour flavour).
Roughly chop the coriander and mint leaves and stir into the laksa to serve along with the final chilli too.
