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Laksa is an Southeast Asian dish consisting of noodles either in a coconut-based curry soup (as here) or in a ‘sour’ fish-based soup. The vegetables add a bit of crunch, so it’s important that they remain as fresh-tasting as possible and are not overcooked. For a completely vegetarian dish, substitute the fish sauce with soy sauce.

150g (5oz) fine rice noodles

2 red chillies, deseeded and roughly chopped

4 cloves of garlic, peeled and finely chopped

2.5cm (lin) piece of root ginger, peeled and roughly chopped

1 stick of lemongrass, outer leaves removed, roughly chopped

50g (2oz) coriander, leaves and stalks torn

Juice of 1–2 limes

2 tbsp toasted sesame oil

2 × 400ml tins of coconut milk

700ml (1¼ pints) vegetable stock (see page 326)

1–2 tbsp fish sauce (nam pla) or soy sauce

250g (9oz) sugar snap peas, halved lengthways

150g (5oz) beansprouts

8 spring onions, trimmed and finely sliced at an angle

1 Place the noodles in a large bowl, pour over boiling water to cover, so that it comes up to about 2.5cm (1in) above the noodles, and leave to soak for 3–4 minutes or until soft. Drain well.

2 Meanwhile, place the chillies, garlic, ginger, lemongrass, coriander (reserving a few leaves for scattering over the dish) and juice of one of the limes in a food processor (or use a pestle and mortar) and blend to a paste. Heat the sesame oil in a large saucepan on a medium heat and fry the chilli paste for 3 minutes. Add the coconut milk, stock and 1 tablespoon of fish sauce or soy sauce. Bring to the boil, then reduce the heat and simmer for 10 minutes.

3 Add the sugar snap peas and beansprouts and simmer for a further 2–3 minutes or until almost cooked but still a bit crunchy. Check the taste and add more lime juice or fish/soy sauce if necessary.

4 Divide the noodles between warm bowls, ladle the hot soup over and scatter the sliced spring onions and reserved coriander leaves on top.