Green Pea And Coconut Laksa

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.