From: MAGGIE MORGAN, Melbourne, Australia
Melbourne's Victoria Market (open nearly every day) must be one
of the best open-air markets in the world ! Every nation on earth
converges there on the weekends. We love this Laksa for breakfast.
But you need to cover yourself with a big tea-towel or suffer big
orange splatts all over your front !!!
- 4 -5 cups veg stock
- 2 sliced onions
- 2 -3 carrots julienned
- 1 large potato cut in sliced moons (optional)
- pumpkin chunks
- ½ diced red capsicum (red pepper)
- chunks of eggplant
- green peas or snap peas
- a little chopped spinach or other dark green leafed veg.
- sesame oil to taste (1 tsp usually)
- chopped fresh coriander* or parsley (tastes best*)
- 1 -2 tbsp chunky peanut butter
- 1 -2 tsp red thai curry paste or sweet chilli sauce
- ½ tin coconut milk
- Udon (long, flat white RICE noodles)
In a litre saucepan poach the vegetables of your choice in the
stock: onions, carrots, potato, pumpkin, capsicum, eggplant (especially
Add peas and spinach to soup last of all, so they stay a bit crisp.
Stir in the sesame oil, coriander, peanut butter, curry paste/ chilli
sauce and coconut milk (WITHOUT BOILING), until you achieve the
flavour you want.
Boil the udon / noodles in a pan until just soft, not soggy; then
rinse in cold water before pouring into soup pot with all the vegetables.
TIP: Remove the pot from the heat and refrigerate if you don't
eat it all at once. Microwave individual bowls, so that the veg
and noodles don't get mushy.