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Christmas veg laksa
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Total Time:
40 minutes
Use any leftover veggies and shredded roast meat to create a delicious and versatile soup.
Ingredients:
  • 2 sticks of lemongrass
  • 5 cm piece of ginger
  • 6 cloves of garlic
  • 6 shallots
  • 1 bunch of fresh coriander
  • 1-2 bird’s-eye chillies
  • 6 lime leaves
  • vegetable oil
  • 1 tablespoon low-salt soy sauce
  • 1 litre organic vegetable stock
  • 400 ml coconut milk
  • 200 g vermicelli or thin rice noodles
  • 200 g beansprouts
  • 750 g leftover roasted vegetables such as butternut squash, parsnips, carrots
  • 2 limes
Instructions:
  • Cut the lemongrass in half, peel the ginger, garlic, and shallots. Separate the coriander leaves and finely chop the stalks. Put the lemongrass, ginger, ground coriander, garlic, chili, shallots, lime leaves, and coriander stalks in a food processor with oil. Blend until a paste forms. Add soy sauce, blend again. Heat oil in a large saucepan, fry the paste for 1 minute. Pour in stock and coconut milk, bring to a boil, then simmer for 15 minutes. Boil noodles and beansprouts for 3 minutes. Drain, cool, then add to the soup with vegetables for 5 minutes. Serve in bowls, garnish with coriander leaves, and lime wedges.

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