Natacha’s Vegetarian Laska Soup

Soup Season. This soup is spicy, warm, comforting and simply divine. Other traditional variations to throw in Laska soup are chicken, fresh firm fish, seafood, fried tofu and vegetables. Always taste your soup so you can adjust lime accordingly.

Ingredients

• 2 tbsp Thai yellow curry or laska paste
• 2 tbsp peanut oil
• 2 egg noodle nest
• 300 g closed cup mushrooms, quartered
• 2 red pepper, diced
• 130 g baby corn
• 2 stalk of lemongrass, bashed
• 2 tbsp ginger purée
• 400 ml coconut milk
• 800 ml vegetable stock
• 2 tbsp peanut butter
• 1-2 tbsp soy sauce or tamari
• 1 lime (1/2 for juice and zest, the rest for garnish)
• 4 spring onions, sliced for garnish

Method

Heat a wok over high heat until hot, add oil. Add laksa paste, fry gently and stir for 2-3 minutes until fragranced. Add mushrooms, red peppers, baby corn, and lemongrass. Stir and cook for 2-3 minutes until softened. Add ginger purée and cook for another minute.

Cook noodles according to package direction and set aside. Pour in coconut milk, vegetable stock and peanut butter, bring to the boil gently 3-4 minutes. When vegetables are soft, stir in noodles and cook for another 2 minutes until soft. Remove and discard lemongrass. Stir in lime juice, lime zest and soy sauce. Serve immediately between bowls and garnish with spring onions and lime.