Green Pea and Coconut Laksa

Despite the list of ingredients this is very easy to make. Green tea noodles work well with the soup but any other thin dried noodle would work just as well.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 125  g  green tea noodles
• 2  red chilies
• 2  stalks lemongrass, peeled and roughly chopped
• 3  garlic cloves
• 5  cm gingerroot, peeled and chopped
• 1  teaspoon ground coriander
• 50  g fresh coriander, stems and leaves
• 2  tablespoons  sesame oil
• 1  lemon, juice and zest of
• 600  ml  vegetable stock
• 400  ml coconut milk
• 200  g sugar snap peas, trimmed
• 125  g fresh peas or 125  g  frozen peas

Directions

1. Cook the noodles, drain and set aside.
2. Place one chilli, lemon grass, garlic, ginger and all the coriander in a processor and process to a thick paste.
3. Fry the paste in the sesame oil for 1 minute.
4. Add lemon rind and juice, stock and coconut milk. Bring to the boil and simmer for 5 minutes.
5. Thinly slice the remaining chilli and add to the soup along with the peas and noodles.
6. Cook for a further 2 minutes and serve.