Christmas veg laksa

Christmas veg laksa

A celebration of leftover veg

A celebration of leftover veg

Serves 4

Cooks In40 minutes

DifficultySuper easy

Nutrition per serving

• Calories 507 25%

• Fat 23.3g 33%

• Saturates 10.9g 55%

• Sugars 9.7g 11%

• Protein 14.1g 28%

• Carbs 56.6g 22%

Of an adult's reference intake

Ingredients

• 2 sticks of lemongrass
• 5 cm piece of ginger
• 6 cloves of garlic
• 6 shallots
• 1 bunch of fresh coriander
• 1-2 bird’s-eye chillies
• 6 kaffir lime leaves
• vegetable oil
• 1 tablespoon low-salt soy sauce
• 1 litre organic vegetable stock
• 400 ml coconut milk
• 200 g vermicelli or thin rice noodles
• 200 g beansprouts
• 750 g leftover roasted vegetables , such as butternut squash, parsnips, carrots
• 2 limes

Recipe From

Jamie Magazine

By Georgina Hayden

Method

1. Halve the lemongrass, peel the ginger, and peel and roughly chop the garlic and shallots. Pick the coriander leaves and finely chop the stalks.
2. Place the lemongrass, ginger, ground coriander, garlic, chillies (leave the seeds in, unless you don’t like it hot), shallots, lime leaves and coriander stalks in a food processor with a good drizzle of oil and blitz to a paste. Add the soy sauce and blitz again.
3. Heat a little oil in a big saucepan and fry the paste for 1 minute, stirring all the time. Stir in the stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 15 minutes.
4. Bring a pan of salted water to the boil. Add the noodles and beansprouts and cook for 3 minutes. Drain and refresh in cold water, then add to the soup with the veg to cook for the last 5 minutes.
5. Transfer to bowls, top with coriander leaves, and cut the limes into wedges for squeezing over.