Vegetable Coconut Laksa

Use vegetarian curry paste without unverified animal ingredients.

• 350 g fresh singapore noodles
• 60 g halal-certified vegetarian curry paste
• 1.5 cup coconut cream
• 2 cup mixed chopped vegetables
• 1 handful basil
• 2 tbsp vegetable oil
• 2 cup boiling water

1. Cover the noodles with boiling water for a minute, separate them and drain.
2. Stir-fry the curry paste in oil for thirty seconds, then add the coconut cream and measured water.
3. Add the vegetables and simmer until tender. Ladle over the noodles and finish with basil.

Adapted from Stonesoup by Jules Clancy, page 22.