Ingredients
- Olive oil
- Laksa paste
- 400ml coconut milk
- 500ml vegetable stock
- 2 carrots, peeled into strips
- Capsicum, sliced thinly
- 100g rice noodles
- Coriander, chopped
- Spring onions, sliced thinly
Method
In a large pot, heat the oil and fry up the laksa paste for a few minutes. Add the coconut milk and vegetable stock and bring to the boil. Add the carrot and capsicum and cook for a few minutes, until soft. Add the rice noodles and cook for another few minutes until soft. Serve topped with coriander and spring onions.
