A speedy bowl of curried coconut laksa noodle soup topped with seasonal asparagus and gyoza. This fragrant, hearty and very tasty dish is perfect for springtime, offering a delightful mix of flavors and aromas.
1: In a saucepan, warm the coconut oil.
2: Add the garlic and ginger and cook on medium heat until fragrant and softened (3 mins).
3: Add the laksa paste and cook for 5 mins.
4: Add the vegetable stock, coconut milk, and soy sauce. Simmer for 15-20 mins until reduced.
5: Season to taste with the lime juice and miso paste.
6: Cook your asparagus and gyoza (steam or fry), and drizzle with sesame oil.
7: Cook your noodles and prepare your garnishes.
8: To serve, place the noodles in bowls, ladle over the broth, then top with gyoza and asparagus. Garnish and enjoy!
