Vegetable & Noodle Laksa

Serves

This card printed its own 1 / 2 / 4 portion columns — those exact amounts are used where available, and amounts in between are interpolated rather than naively multiplied.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Prep your ingredients as listed. Take the lemongrass, and using the back of your knife, bruise it a bit for additional flavour release. Dilute your stock as indicated.

2. Place the lemongrass, a splash of cooking oil, garlic and chilli (to your heat preference) in a saucepan and place over a low-medium heat. Sauté for 2 minutes.

3. Add the stock. Bring to the boil, then reduce the heat and simmer for 4 minutes, stirring occasionally.

4. At this stage, add the soy sauce and noodle cake. Cook for 2-3 minutes. Then add some squeezes of fresh lime juice and the broccoli. Simmer for a further 2 minutes. Then add the coconut cream and spinach. Simmer for the final 2 minutes.

5. If the soup has dried up too much, add a drizzle of water to loosen it up a bit. Season to taste with further lime juice, salt and pepper. CHEFS TIP Remove your lemongrass for serving.

6. Dish up in bowls and you are ready to serve. Bravo chef!

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