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Ingredients
- 200 g (7 oz) dried rice vermicelli
- 2 tablespoons peanut oil
- 2-3 tablespoons laksa paste
- 1 litre (35 fl oz/4 cups) vegetable stock
- 750 ml (26 fl oz/3 cups) coconut milk
- 250 g (9 oz) snowpeas (mangetout), halved diagonally
- 5 spring onions (scallions), cut into 3 cm (1 1/4 inch) lengths
- 2 tablespoons lime juice
- 125 g (4 1/2 oz) bean sprouts
- 200 g (7 oz) fried tofu puffs, halved
- 3 tablespoons chopped Vietnamese mint
- a good handful of coriander (cilantro) leaves
Method
1. Place the vermicelli in a large bowl, cover with boiling water and leave to soak for 5 minutes.
2. Meanwhile, heat the peanut oil in a large heavy-based saucepan, add the laksa paste and cook, stirring, over medium heat for 1 minute, or until fragrant.
3. Add the stock, coconut milk, snowpeas and spring onion and bring to the boil, then reduce the heat and simmer for 5 minutes. Add the lime juice and season to taste with sea salt and freshly ground black pepper.
4. Drain the vermicelli and divide among four bowls. Top with the bean sprouts and tofu. Ladle the soup into the bowls, sprinkle with the herbs and serve.
