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YIELD: 4 Servings
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PREP: 5 mins
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COOK: 30 mins
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READY IN: 35 mins
Ingredients
Instructions
- In a food processor or blender, add all of the paste ingredients and pulse until a it becomes a smooth paste
- Heat safflower oil in a large soup pot and add as much (or as little) paste as you like- I used all of my paste! (Leftover paste can be stored in the fridge or freezer)
- Cook paste over a medium heat until it becomes fragrant; about 5-6 minutes
- Add sweet potato, broccoli, eggplant and zucchini and stir to coat
- Pour in coconut milk and water (add more for a thinner consistency) and bring to a gentle boil
- Simmer for 15 minutes, then stir in curry powder, coconut sugar, kefir lime leaves, turmeric, and stock
- Boil a smaller pot of water for the udon noodles, and cook them for 8-10 minutes, then drain and add them to the soup
- Cook for a further few minutes to allow the noodles to absorb the flavours then serve in bowls, topping with bean shoots, coriander and chilli flakes
- For an even spicier laksa, add a few drops of chilli oil
- For a deeper curry flavour with kick, add more madras powder
- You can make your paste the traditional way as I do, with a large motar and pestle; just be prepared for sore arms!
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