One-pot Laksa

Peel the garlic, ginger and shallots. Roughly chop the coriander leaves and set them aside, then chop the stalks finely. Grate the shallots and ginger. Finely chop the garlic and chilli (spicy!). Add both to a bowl with the chopped coriander stalks, curry powder and turmeric. Mix into a paste.

Chop the mushrooms into bite-sized pieces. Trim the snow peas. Boil the measured water and dissolve the vegetable stock cube in it.

Heat a wok or large saucepan over a medium-high heat with plenty of vegetable oil. Once hot, add the mushrooms and cook for 4-5 min. Add the paste and cook for 1 min until fragrant. Add the coconut milk, vegetable stock and lime leaves. Bring to a simmer.

Once simmering, add the rice noodles to the bubbling broth along with the snow peas. Make sure the noodles are fully submerged. Cook for 4 min. Remove the pan from the heat.

Add the soy sauce, coriander leaves and the juice of the lime (reserve some coriander and a wedge of lime for garnish!). 

Ladle the laksa and noodles into bowls. Garnish with the remaining coriander leaves and lime wedges.