About this recipe
2 Tbsp sesame oil
20g Ginger, grated
2 x Cloves garlic, minced
10 mls Soy sauce/tamari
1 x Lemongrass, 5cm base finely chopped
1 Small Aubergine cut into 2cm cubes
2 Peppers (red, green or orange) cut into thin slices
200g Tenderstem broccoli, roughly chopped
200g Leeks, finely chopped
2 Pak choy roughly sliced
3Tsp Laksa paste
1 Can coconut milk
300g Rice noodles
20g Coriander, finely chopped
Add the sesame oil to a large saucepan on medium heat and cook the aubergine cubes for 3-4 minutes until softened.
Add the garlic, ginger, lemongrass stirring for another 2 minutes.
Then add the rest of the vegetables with a splash of soy sauce, cooking for 2 minutes before removing everything from the pan and putting onto a plate.
Add the paste to the same saucepan with the coconut milk and 200mls of boiling water and bring to a simmer.
Add the rice noodles, stirring until softened, then add the cooked vegetables to the Laksa.
Finish with coriander and serve in bowls.