Noodle Laksa Veggie Soup

Ingredients:

• ¾ lb (350g) fresh Singapore noodles
• 2 oz (60g) Laksa paste or other Thai curry paste
• 1 large can (1 1/2 cups) coconut cream
• 2 cups mixed chopped vegetables (carrot, a zucchini and a red pepper, cut in batons)
• handful fresh basil leaves

Instructions:

1. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
    
2. Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.
    
3. To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.

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Photo Credit: (Jules)   flickr.com/photos/stone-soup/