Events and Celebrations

Sweet Potato Laksa

cook 20 mins
  • 1 tablespoon oil
  • 1 tablespoon laksa or Thai red curry paste
  • 500 ml (17 fl oz) vegetable stock
  • 400 ml (14 fl oz) can coconut milk
  • 2 lime leaves
  • 2 tablespoons Thai fish sauce
  • 200 g (7 oz) sweet potato, peeled and chopped
  • 400 g (13 oz) ready-cooked rice noodles
  • 150 g (5 oz) sugarsnap peas
  • 75 g (3 oz) bean sprouts
  • handful of fresh coriander, chopped
  • handful of mint leaves, chopped
  • Heat the oil in a large saucepan, add the curry paste and cook for 1 minute, then add the stock, coconut milk, lime leaves and fish sauce. Bring to the boil, reduce to a simmer and add the sweet potato. Cook for 12–15 minutes until soft.
  • Add the rice noodles and sugarsnap peas and heat through. Ladle into bowls and top with the bean sprouts and herbs.
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