Penang Laksa Soup
by Tarla Dalal
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This aromatic soup rich in coconut milk will transport you straight to central Vietnam where it's a hot favourite!
- Blend all the ingredients in a mixer to a smooth paste using 2 tablespoons of water. Keep aside.
- Dissolve the cornflour in the coconut milk and keep aside.
- Heat the oil in a wok on a high flame, add the prepared paste and stir-fry for 1-2 minutes.
- Add the vegetable stock and salt and bring to boil.
- Lower the flame, add the coconut milk-cornflour mixture and simmer for 5 minutes.
- Add the paneer and bean sprouts and simmer for 2 more minutes. Do not overcook.
- To serve, put the boiled noodles into 4 individual bowls, pour hot soup on it and garnish with basil leaves.
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