Green Pea and Coconut Laksa

• 125 g green tea noodles
• 2 red chilies
• 2 stalks lemongrass, peeled and roughly chopped
• 3 garlic cloves
• 5 cm gingerroot, peeled and chopped
• 1 teaspoon ground coriander
• 50 g fresh coriander, stems and leaves
• 2 tablespoons sesame oil
• 1 lemon, juice and zest of
• 600 ml vegetable stock
• 400 ml coconut milk
• 200 g sugar snap peas, trimmed
• 125 g fresh peas or 125 g frozen peas

1. Cook the noodles, drain and set aside.
2. Place one chilli, lemon grass, garlic, ginger and all the coriander in a processor and process to a thick paste.
3. Fry the paste in the sesame oil for 1 minute.
4. Add lemon rind and juice, stock and coconut milk.
5. Bring to the boil and simmer for 5 minutes.
6. Thinly slice the remaining chilli and add to the soup along with the peas and noodles.
7. Cook for a further 2 minutes and serve.

green tea noodles, red chilies, stalks lemongrass, garlic, gingerroot, ground coriander, fresh coriander, sesame oil, lemon, coconut milk, sugar snap peas, fresh peas

Taken from www.food.com/recipe/green-pea-and-coconut-laksa-196270 (may not work)