A spicy noodle soup is the perfect winter warmer to heat up your dinners. Plus, this laksa is perfect for vegetarians and vegans.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the curry paste
5 raw cashews
2 garlic cloves, peeled and crushed
1 red chilli, seeded and chopped
1 green chilli, seeded and chopped
1 tbsp peeled and grated ginger
1 tbsp peanut oil
½ tsp finely chopped lemon grass, soft white part only
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
For the curry
2 tbsp vegetable oil
500 ml vegetable stock
200 ml coconut cream
1 tbsp sugar
1 tbsp lime juice
Salt and black pepper
To serve
200 g rice noodles, cooked
50 g bean sprouts
50 g sugar snap peas
Handful fresh coriander
Handful fresh mint
Lime wedges
Toasted sesame seeds
Crispy fried garlic
Chopped fresh chilli

METHOD
1. For the curry paste, place all the ingredients in a food processor and blend until a smooth paste forms.
2. For the curry, heat oil in a pot and add the paste. Fry for 5–8 minutes, until fragrant.
3. Add stock, coconut cream and sugar, and bring to the boil. Lower the heat to a simmer and cook for 10–15 minutes. Season with lime juice, salt and pepper.
4. Divide the noodles between 4 bowls and top with bean sprouts and sugar snap peas. Top with the curry broth, coriander, mint, lime wedges, sesame seeds, garlic and chilli.

Recipe, styling & photography: Anett Velsberg

Serve your laksa on its own or accompanied with quick spiced dal soup and other traditional curries.