Sweet Potato Laksa

Creamy sweet potato laksa with rice noodles

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: peel and cut sweet potato into rough 1cm pieces. Finely chop the onion, chilli, spring onion, lemongrass and garlic, grate the ginger. Boil water for the stock and the noodles

Step 2

For the laksa paste: Heat some oil (e.g. coconut, sesame olive) in a saucepan or Dutch oven. Add the onions, followed by garlic, spring onion, ginger and chilli. Then add the spices. Stir fry for around 2 mins until mixture is browned and fragrant

Step 3

Pour in the stock, coconut milk, fish sauce, tomato puree, peanut butter and honey. Bring to a simmer and cook for 5-10 mins (or longer if you want to simmer down to taste)

Step 4

Add the cubed sweet potato. Combine thoroughly and cook at a simmer for 10-15 mins until the sweet potato is tenderly cooked (check with fork)

Step 5

(Optional) Once cooked, run half (or all) of the mixture through a blender and add back to the pot. Careful, it will be hot.

Step 6

In the final couple of minutes, add the rice noodles and any other ingredients, until rice noodles are cooked. Season to taste.

Step 7

Serve in deep bowls, sprinkled with coriander and green spring onion. Finish off with a lime wedge.