Instructions

Preparation (5 mins)

• Quarter the mushrooms.
• Halve the pepper and discard the core and seeds. Chop into 2cm pieces
• Zest then halve the lime.
• Trim and thinly slice the spring onion.
• Bash the lemongrass stick with a saucepan to release the flavours.

Cooking

• Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mushrooms, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the ginger puree and Thai style spice blend. Cook for 1 min.
• Pour in the coconut milk and bring to a simmer. Stir in the vegetable stock paste and water for the sauce along with the peanut butter. Simmer until the veggies are soft, 3-4 mins.
• When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. Simmer until tender, about 4 mins.

Tips

• The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.