Carrot & Courgette Laksa
Bring the water to the boil in a large saucepan and dissolve the stock cube. Add the laksa paste and coconut milk and bring to a simmer.
Add the noodles and stir for 2–3 minutes, then add all the vegetables. Bring to a simmer and allow the flavours to marry for a few minutes before dividing among large bowls.
Scatter the chilli over each serving, along with a little chopped coriander. Grate over some apple and finish with a squeeze of fresh lime juice.
VARIATIONS
+ Swap the brown rice noodles for white rice noodles or other noodles you have on hand (bearing in mind that they might take less or more time to cook).
+ Try grating other vegetables like celeriac, parsnip or even beetroot for a delicious earthy twist.
Recipe courtesy of Eat to Beat Illness by Dr Rupy Aujla (Harper Thorsons, £16.99). Visit TheDoctorsKitchen.com.
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