Vegetable Coconut Laksa

Name: Vegetable Coconut Laksa
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Cuisine: international
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

Creamy coconut noodles with vegetables and fragrant curry spices.

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

Put the noodles in a heatproof bowl, pour over boiling water, loosen them with a fork after a minute and drain.
Fry the curry paste in the oil in a large saucepan for about 30 seconds, until it smells toasty. Pour in the coconut cream and 2 cups of water and bring to a simmer.
Add the chopped vegetables and cook until just tender. Divide the noodles between bowls, ladle the curry broth over them and finish with torn basil.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: Andy Li, CC0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Mixed_Vegetables_with_Singapore_Laksa_Noodles_Soup_-_Noodles_Soup,_Brighton.jpg)