This easy vegan laksa only takes just 15 minutes to prepare, and it’s bursting with flavour from the coconut milk, chilli and turmeric. It’s a filling meal, warming starter or easy side dish.
Add the spring onions, garlic, chilli, ginger and turmeric to a mini food processor and whiz until it forms a rough paste.
In a large pot over a medium heat, add the oil and spice paste and fry, stirring, for 3 minutes.
Add the stock and coconut milk and bring to the boil. Reduce the temperature to low and add the bean sprouts, baby corn and mangetout. Cook for 5 minutes.
Meanwhile, cook the rice noodles according to packet instructions (usually pouring boiling water over them in a bowl for 3 minutes, then draining).
To serve:
Divide the noodles between bowls and add the hot soup. Top with some fresh coriander and a squeeze of lime.