Sweet Potato Laksa from A Passion for Potatoes by Paul Gayler

Ingredients

• Salt and freshly ground black pepper
• 1 tablespoon chopped mint
• 1 tablespoon chopped coriander
• 4 spring onions, shredded
• 200 g (7 oz) beansprouts
• 250 g (9 oz) flat rice noodles
• Zest of 1 lime, finely grated
• 1 tablespoon brown sugar
• 600 ml (1 pint) coconut milk
• 300 ml (½ pint) vegetable (or chicken) stock
• 1½ tablespoons yellow (or red) Thai curry paste
• ½ teaspoon blachan (shrimp paste)
• 1 teaspoon ground coriander
• 2 small red chillies, deseeded and thinly sliced
• 25 g (1 oz) macadamia nuts, ground
• 1 teaspoon ground cumin
• 2 garlic cloves, crushed
• 350 g (12 oz) orange-fleshed sweet potatoes, peeled and cut into 1cm (½ in) cubes
• 200 g (7 oz) pressed beancurd, cut into 1cm (½ in) cubes
• 1 onion, finely chopped
• 3 tablespoons groundnut or vegetable oil