Vegan Laksa

Heat the oil in a large heavy based pot, add the curry paste and fry until fragrant and has started to brown well.

Add the stock concentrate and water and bring to the boil, turn down to medium heat.

Add the zucchini, squash, pumpkin, broccoli, and lime leaves, simmer for 3 to 5 minutes.

Add the sugar, sea salt and coconut milk and soy sauce, warm through but do not boil, this will help the coconut milk to keep its sweetness. Check the seasoning to adjust.

Start with adding the juice of half a lime then increase until you get the balance you’re after. The broth should taste sweet and salty with a hint of lime and of course have some heat.

Place noodles in each bowl and top with the broth, being sure to give each serve a good amount of vegetables. Top with coriander leaves, blanched bok choi, sliced snow peas, a handful of bean sprouts, a lime wedge, and some crispy shallots if you’re in the mood for extra crunch.