Serves 4
Laksa paste to taste
1 tablespoon vegetable oil
2 cans coconut milk
Vegetable or chicken broth to taste
1 red chili, finely chopped
2 stalks lemon grass, finely sliced
1 red capsicum cut into bite-size pieces
1 small zucchini cut into bite-size pieces
1 small yellow squash cut into bite-size pieces
1 cup cooked new potatoes, quartered
2 cups picked spinach
2-3 limes, juiced
Fish sauce to taste
2 cups bean sprouts
1⁄2 cup picked coriander leaves
Sauté a 1⁄4 cup of laksa paste (a type of curry) in vegetable oil in a medium to large pot. Add coconut milk. Add extra broth to thin out the coconut milk if too overpowering. Add chili, lemon grass, and vegetables. Heat through, and season with lime juice and fish sauce. A laksa should strike a nice balance between salt, lime flavor, and coconut flavor. Divide laksa between deep serving bowls and garnish with bean sprouts and coriander leaves.
