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| Watercress Laksa |
Having made and frozen some vegan Thai Yellow Curry Paste recently, I've been having a lot of vegetable laksa over the last few weeks. It's a quick, filling lunch with optional superfood ingredients.
1/2 tbsp yellow curry paste
500ml boiling water
1 organic vegetable stock cube, crumbled
1 large handful of greens (today's was made with watercress, but I've made it with shredded cauliflower leaves, kale, spinach, cabbage etc)
1/4 onion, finely sliced
1 nest of rice noodles (optional)
If making with noodles cook the noodles in the water and stock cube according to the packet's instructions, adding the curry paste, and vegetables at the end to wilt. Place onion into a large soup bowl and pour over the hot stock and vegetables.
If not having noodles you may wish to wilt tougher greens like cabbage in the boiling stock on the hob.
More delicate greens like watercress and spinach can be put straight into a soup bowl with the all the other ingredients and simply wilted with the boiling water and stirred gently to combine the curry paste and crumbled stock cube.
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