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Christmas veg laksa

Christmas veg laksa

A celebration of leftover veg

Christmas veg laksa

40 mins
Super easy

serves 4

About the recipe

Don’t be too precise with the type or amount of veg in this soup – anything you have left over should taste great – as will adding shredded turkey, goose, pork or other roast meat.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

2 sticks of lemongrass

5cm piece of ginger

6 cloves of garlic

6 shallots

1 bunch of fresh coriander

2 teaspoons ground coriander

1-2 bird’s eye chillies

6 lime leaves

vegetable oil

1 tablespoon low-salt soy sauce

1 litre organic vegetable stock

400ml coconut milk

200g vermicelli or thin rice noodles

200g beansprouts

750g leftover roasted vegetables, such as butternut squash, parsnips, carrots

2 limes

Method

  1. Halve the lemongrass, peel the ginger, and peel and roughly chop the garlic and shallots. Pick the coriander leaves and finely chop the stalks.
  2. Place the lemongrass, ginger, ground coriander, garlic, chillies (leave the seeds in, unless you don’t like it hot), shallots, lime leaves and coriander stalks in a food processor with a good drizzle of oil and blitz to a paste. Add the soy sauce and blitz again.
  3. Heat a little oil in a big saucepan and fry the paste for 1 minute, stirring all the time. Stir in the stock and coconut milk. Bring to the boil, then reduce the heat and simmer for 15 minutes.
  4. Bring a pan of salted water to the boil. Add the noodles and beansprouts and cook for 3 minutes. Drain and refresh in cold water, then add to the soup with the veg to cook for the last 5 minutes.
  5. Transfer to bowls, top with coriander leaves, and cut the limes into wedges for squeezing over.

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