Name: Christmas Veg Laksa
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 stick lemongrass; 5 cm ginger (piece); 6 clove garlic; 6 null shallots; 1 bunch fresh coriander (leaves picked, stalks finely chopped); 2 tsp ground coriander; 1.5 null chilli (bird's eye, 1-2 depending on heat preference); 6 null makrut lime leaves; null null vegetable oil (for drizzling and frying); 1 tbsp soy sauce (low-salt); 1 litre vegetable stock (organic); 400 ml coconut milk; 200 g vermicelli (or thin rice noodles); 200 g beansprouts; 750 g roasted vegetables (leftover, such as butternut squash, parsnips, carrots); 1 bunch fresh coriander (leaves, picked); 2 null limes (cut into wedges)

Instructions

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1

Halve the lemongrass (2 stick), peel the piece ginger (5 cm), and peel and roughly chop the garlic (6 clove) and shallots (6). Pick the coriander leaves from the fresh coriander (1 bunch) and finely chop the stalks.
2

Place the lemongrass (2 stick), piece ginger (5 cm), ground coriander (2 tsp), garlic (6 clove), chilli (1.5) (seeds in, unless preferred milder), shallots (6), and lime leaves (6 makrut) and chopped coriander stalks in a food processor with a good drizzle of [vegetable oil] and blitz to a paste. Add the soy sauce (1 tbsp) and blitz again.
3

Heat a little [vegetable oil] in a large saucepan and fry the paste for minute (1), stirring constantly. Stir in the vegetable stock (1 litre) and coconut milk (400 ml). Bring to the boil, then reduce the heat and simmer for minutes (15).
4

Bring a pan of salted [water] to the boil. Add the vermicelli (200 g) and beansprouts (200 g) and cook for minutes (3). Drain and refresh in cold [water], then add to the soup with the roasted vegetables (750 g) to cook for the last 5 minutes.
5

Transfer to bowls, top with fresh coriander (1 bunch) leaves, and cut the limes (2) into wedges for squeezing over.