Green Pea and Coconut Laksa

Ingredients

  • green tea noodles
  • green tea noodles
  • garlic cloves
  • ground coriander
  • ground coriander
  • fresh coriander, stems and leaves
  • lemongrass, peeled and roughly chopped
  • + 47 more ingredients
    • lemongrass, peeled and roughly chopped
    • garlic cloves
    • fresh coriander, stems and leaves
    • sesame oil
    • sesame oil
    • lemon, juice and zest of
    • lemon, juice and zest of
    • vegetable stock
    • vegetable stock
    • coconut milk
    • coconut milk
    • sugar snap peas, trimmed
    • sugar snap peas, trimmed
    • 125 g fresh peas or 125 g
    • frozen peas
    • 125 g fresh peas or 125 g
    • frozen peas
    • frozen peas
    • 200 g
    • red chilies
    • 2
    • 5 cm
    • gingerroot, peeled and chopped
    • 5 cm
    • gingerroot, peeled and chopped
    • 125 g
    • 125 g
    • 2
    • 50 g
    • 125 g
    • 1 teaspoon
    • red chilies
    • 2 stalks
    • 2 stalks
    • 3
    • 3
    • 2 tablespoons
    • 2 tablespoons
    • 1
    • 1
    • 600 ml
    • 600 ml
    • 400 ml
    • 400 ml
    • 200 g
    • 1 teaspoon
    • 50 g

1 Cook the noodles, drain and set aside. 2 Place one chilli, lemon grass, garlic, ginger and all the coriander in a processor and process to a thick paste. 3 Fry the paste in the sesame oil for 1 minute. 4 Add lemon rind and juice, stock and coconut milk. Bring to the boil and simmer for 5 min...

View full recipe at SpringPad

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