LAKSA

• porsi: 2

Bahan-bahan

For the /aksa paste:

Handful of fresh coriander leaves

2 small red chillies

1 x 4cm piece of fresh ginger, peeled

2 garlic cloves, peeled

1 small red onion

1 lemongrass stick, peeled

Juice of I lime

1 tbsp tamari soy sauce

1 tsp honey

1 tsp sesame oil

1 tsp curry powder

½ tsp ground coriander

Pinch of turmeric

1 x 400mI tin of light coconut milk

1 tsp vegetable bouillon

100mI water

75g rice noodles

Handful of sugar snaps

Salt and black pepper

To serve:

Fresh coriander

Peanuts, crushed

Chillies, sliced

Wedge of lime

Petunjuk

1 Roughly chop the coriander, chillies, ginger, garlic, onion and lemongrass. Place in a food processor or blender and whizz until finely chopped.

2 Add the lime juice, tamari, honey and sesame oil. Whizz until a paste forms, scraping down the sides of the food processor as you go.

3 Add the spices and whizz until combined. Heat a little oil in a non-stick pan over a medium heat and cook the paste for 3-5 minutes until golden.

4 Add the coconut milk, bouillon and water.

5 Bring to the boil, then reduce and allow to simmer for five minutes.

6 Meanwhile, cover the rice noodles with boiling water and allow to stand for 1-2 minutes until softened.

7 Drain the noodles and add to the laksa. Take the laksa off the heat and add the sugar snaps. Season to taste.

8 Transfer to serving bowls and top with a handful of coriander, crushed peanuts and sliced chillies. Serve with lime wedges.