Vegetable laksa | Women's Weekly Food

Ingredients

• Laksa paste
• 7 dried medium red chillies
• 1/2 cup (125ml) boiling water
• 1 tablespoon peanut oil
• 3 cloves garlic, quartered
• 1 medium brown onion, finely chopped
• 10 centimetre stick (20g) fresh lemongrass, finely chopped
• 4 centimetre piece (20g) fresh ginger, grated
• 1 tablespoon (20g) macadamias, halved
• 1 tablespoon coriander root and stem mixture
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1/4 cup loosely packed mint leaves
• 700 grams 700g butternut pumpkin, diced into 2cm pieces
• 5 (300g) baby eggplants, thickly sliced
• 3 cups (750ml) vegetable stock
• 1 2/3 cup (400ml) coconut milk
• 250 grams rice stick noodles
• 500 grams bok choy, coarsely chopped
• 2 tablespoons lime juice
• 1 1/4 cup (100g) bean sprouts
• 6 green onions, thinly sliced
• 1/2 cup loosely packed fresh coriander leaves
• 1/2 cup loosely packed mint leaves