200 g dried rice vermicelli (noodles)Place the vermicelli or rice noodles in a large bowl and cover with boiling water and soak for 5 minutes.
oil
2-3 tablespoons laksa paste
1 litre vegetable stock
750 mil coconut milk
250 g snow peas, halved diagonally
Vegetables which are cooked, or cook quickly can be added if you wish
5 spring onion, cut into 3 cm lengths
2 tbs lime juice
200 g tofu, or cooked chicken
125 g bean sprouts
3 tbs roughly chopped Vietnamese mint (optional)
2/4 cup fresh coriander leaves
Heat the oil in a large saucepan, add the laksa paste and cook, stirring, over medium heat for 1 minutes, or until fragrant. Add the stock, coconut milk, snow peas and spring onion, simmer for 5 minutes Pour in the lime juice and season to taste with freshly ground black pepper.
Divide the vermicelli or rice noodles among four bowls. Top with bean sprouts, tofu or chicken and vegetables. Ladle the hot soup into the serving bowls and sprinkle with the fresh coriander and Vietnamese mint.
