Curried Coconut Laksa

• gesamtzeit: 25 minutes

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there’s not many things that excite me more about spring than the return of asparagus season. and this speedy laksa recipe with gyoza + asparagus on top is fitting for the moment.

ad when @asos asked me to create a recipe that says spring is here, I thought making a beautiful broth with this beautiful spring vegetable on top is a great way to celebrate…

cooking of course in my new casual fitting workwear, my full recipe can be found below - enjoy! and let me know if you give it a go.

INGREDIENTS (serves 3-4)

4 garlic cloves, minced

Thumb sized piece of ginger, minced

200g laksa paste (or use curry paste)

400 ml coconut milk

1 litre vegetable stock

1 tbsp soy sauce

1 tbsp miso paste

1 lime, juiced

1 tbsp msg

1 tbsp coconut oil

200g asparagus

1 tbsp sesame oil

Gyoza of choice

Garnish: fresh coriander, sesame seeds, spring onion, chilli crisp

Anweisungen

In a saucepan, warm the coconut oil. Add the garlic + ginger on a medium heat, cooking until fragrant + softened (3 mins).

Add the laksa paste + cook out for 5 mins.

Add the vegetable stock, coconut milk & soy sauce. Simmer for 15-20 mins until reduced. Season to taste with the juice of a lime + miso paste.

Cook your asparagus + gyoza (steam / fry), drizzle with sesame oil. 5. Cook your noodles + prepare your garnishes.

To serve, get the noodles into bowls. Ladle over the broth, then top with gyoza + asparagus, then garnish + enjoy!