Vegetable Curry Laksa

For 2 servings

• vegetable oil1 tbsp
• onion, chopped1/2
• garlic cloves, crushed2
• curry powder1 tbsp
• chilli paste1/2 tsp
• coconut milk200 ml
• vegetable stock400 ml
• carrot, julienned1
• mangetout100 g
• rice noodles150 g
• beansprouts100 g
• Fresh coriander, to serve
• Lime wedges, to serve

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

2. 2

   Add the garlic, curry powder and chilli paste. Stir constantly for 1 minute, this blooms the spices in the hot oil, you should be able to smell them clearly, keep the heat moderate so they don't catch and turn bitter.

3. 3

   Pour in the coconut milk and vegetable stock, stirring well to combine everything smoothly. Bring to a gentle simmer, small bubbles only, coconut based broths can split if boiled too hard.

4. 4

   Add the carrot and simmer for 5 minutes, until slightly softened.

5. 5

   Add the mangetout and rice noodles, and cook according to the noodle packet instructions, usually 3 to 5 minutes, stirring gently now and then so the noodles don't clump together at the bottom.

6. 6

   Stir through the beansprouts and cook for a final 1 minute, just to warm through and soften slightly while keeping some crunch.

7. 7

   Ladle into bowls, scatter with fresh coriander, and serve with lime wedges on the side for squeezing over.