Since they were all good looking I played a bit,
snapped a pic with my phone
and posted it on instagram.
Then Rike asked me if I could share the recipe.
Here it is:
200 g (7oz) dried rice vermicelli
2 tablespoons peanut oil
2-3 tablespoons of laksa paste*
1 litre (4 cups) vegetable stock
750 ml (3 cups) coconut milk
250 g (9oz) snowpeas (mangetout),
5 spring onions,
cut into 3 cm (1 1/4 inch) lenghts
2 tbs lime juice
125 g (4 1/2 oz) bean sprouts*
200 g (7 oz) fried tofu puffs*
3 tbs roughly chopped (vietnamese) mint (I used local mint)*
20 g (2/3 cup) coriander (cilantro) leaves
Place the vermicelli in a large bowl, cover with boiling water and soak for 5 min.
In a large saucepan heat the oil, add laksa paste, stirring for 1 min at medium heat,
or until fragrant. Add the stock, coconut milk, snowpeas and spring onion,
simmer for 5 min. Pour in the lime juice, season to taste with salt and black pepper.
Drain the vermicelli and divide among 4 bowls.
Top with the bean sprouts and fried tofu. laddle the hot soup into the bowls and
sprinkle with the fresh mint and coriander.
the recipe is from this book
*I bought the paste, but I'd like to make it from scratch next time.
*I couldn't add bean sprouts because at the supermarket they looked quite unfresh.
*Instead of fried tofu puffs I fried firm curd tofu and cut it.
*I used local mint
If you are an adventurous eater you might like to try this refreshing soup.