2-3 tsp Extra Virgin Olive Oil
2 tsp Vegetable Curry paste
2 cups vegetable stock or umami broth
2 cans coconut milk
1 cup tofu puffs, halved
1 cup baby corn halved
1 cup snow peas
1 bunch Pak Choi
1 handful beansprouts
1 pack rice noodles
1 red chili, sliced
1 lime, juice
Fresh coriander, roughly chopped
In a bowl pour boiling water over rice noodles and let them cook for 3 minutes and drain.
Meanwhile, in a large pot heat olive oil and vegetable curry paste for 2-3 minutes.
Next, add coconut milk and umami broth or vegetable stock and bring to the boil. Reduce to a simmer and add to the pot the baby corn, snow peas, Pak Choi and tofu puffs. Cook for 5 minutes.
Add noodles to the bottom of your bowl and ladle the laksa over the top.
Serve with fresh coriander, bean sprouts, chili and a squeeze of lime.