Vegetable Laksa

Prep the vegetables

• Quarter the baby potatoes using the bridge hold.
• Cut the ends off the green beans and baby corn, then cut them into 1cm pieces. Cut the broccoli into small florets.
• Cut the lime half into 3 pieces and pick the coriander leaves off the stalks.

Cook the laksa

• Boil a kettle. Make up the vegetable stock cube with 300ml water.
• Heat the olive oil in a saucepan and add the baby potatoes. Cook for 3-5 minutes until the outside is starting to soften. Then add the red Thai curry paste and fry for a minute.
• Add in the coconut milk, fish sauce, sugar, and stock. Bring to a simmer and cook for about 8-10 minutes until potatoes are soft.
• Add the rice noodles to the pan with the baby corn, green beans, and broccoli. Cook for 5 minutes until the veggies and noodles are soft.
• Squeeze in one piece of the lime and then divide the laksa between 2 bowls.
• Scatter some coriander leaves over each bowl and top with another piece of lime. Eat and enjoy!