Laksa recipe

 Laksa


4 -5 cups veg stock
2 sliced onions
2 -3 carrots julienned
1 large potato cut in half, then sliced
pumpkin chunks
½ diced red pepper
chunks of eggplant
green peas or snap peas
a little chopped spinach
1 tsp. sesame oil 
chopped fresh coriander
1 -2 tbsp chunky peanut butter
1 -2 tsp sweet chili sauce
½ can coconut milk
long, flat white rice noodles


In a large saucepan poach the vegetables of your choice in the stock: onions, carrots, potato, pumpkin, peppers, eggplant.
Add peas and spinach to soup last, so they stay a bit crisp.
Stir in the sesame oil, coriander, peanut butter, chili sauce and coconut milk (WITHOUT BOILING).
Boil the noodles in a pan until just soft, not soggy; then rinse in cold water before pouring into soup pot with all the vegetables.