This recipe is so quick to prepare, packed with zucchini, spinach in a rich coconut broth with rice noodles.
Serves 2
INGREDIENTS
1 zucchini, into half moons
3 cloves of garlic, minced
1 knob of ginger, minced
1 red chilli, deseeded and finely diced
1 tsp ground turmeric
1 tsp smoked paprika
½ tsp ground coriander
1x can coconut milk
250ml veg stock
100g baby spinach
120g rice noodles
1 lime
25g salted peanuts
METHOD
1. Heat oil in a deep frying pan and fry zucchini until lightly charred and starting to soften.
2. Add garlic, ginger and spices and fry for 2 mins until fragrant.
3. Add coconut milk and veg stock and bring to a simmer for 10 minutes. Add half the lime juiced, taste and season. Add spinach to wilt.
4. Cook noodles in a separate pan of salted boiling water, according to packet instructions. Drain the noodles and divide between 2 bowls. Spoon laksa and veggies over the top. Top with peanuts to serve with the remaining lime wedges.