Vegetarian Laksa

* 1 tbsp vegetable oil
* 1 stalk lemongrass, chopped
* 1/3 cup laksa paste
* 5 cups water
* 300ml coconut cream
* 2 kaffir lime leaves, chopped
* 1 stalk laksa leaves (use leaves)
* 2 tbsps soy sauce
* 1 red capsicum, seeded andsliced thinly
* 150g long beans, cut into2-cm lengths
* Y2 x 250g packet thick beehoonor rice vermicelli noodles
* 1 tau pok square, sliced into3-cm strips, fried
* 1 cup beansprouts, blanched
* 2 stalks spring onions, chopped
* Fresh coriander leaves to garnish

Preparation :

1 Heat oil in a large pan. Addlemongrass and laksa paste;cook, stirring, for 2 mins. Addwater, coconut cream, lime andlaksa leaves, and soy sauce. Bringto boil; simmer, covered, for15 mins. Strain liquid over a bowl.

2 Return liquid to pan. Addcapsicum; simmer, uncovered,for 5 mins. Add long beans andbeehoon; simmer, uncovered,for 2 mins.

3 Serve laksa topped with taupok, beansprouts and springonions; garnish with freshcoriander leaves.

Serves 4

Extracted from Women's Weekly Magazine.