Vermicelli rice noodles
Light coconut milk
270 ml, (1x270ml can)
2 tsp, reduced salt vegetable variety
Kaffir lime leaves
1 piece(s), bruised
700 g, cut into 2.5cm pieces
1 medium, coarsely chopped
150 g, halved
1½ cup(s), (120g)
Fresh red chilli
1 whole, deseeded, thinly sliced
½ cup(s), Thai variety
½ cup(s), leaves
- Cook noodles in a large saucepan of boiling salted water following packet instructions or until tender. Drain. Divide noodles among serving bowls.
- Reheat the pan on medium. Cook laksa paste, stirring, for 1 minute or until fragrant. Add coconut milk, 3 cups (750ml) water, stock, lime leaves and lemongrass and bring to the boil.
- Add pumpkin and eggplant. Reduce heat and simmer, covered, for 12 minutes or until vegetables are just tender.
- Add snow peas, fish sauce and lime juice and cook for 1 minute. Spoon into serving bowls. Top with sprouts, chilli, basil and coriander to serve.