Spicy Coconut Laksa Soup with homemade vegetable stock

👨‍🍳 Method

For the Soup

1. 1
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
2. 2
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 3
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Strain the stock through a fine sieve.

   Fine sieve
5. 5
   Warm the coconut milk in a pot, add the curry paste, turmeric and garlic and stir for about a minute, until it dissolves and is fragrant.

   StovePot
6. 6
   Add the stock and bring to a boil.

   Stove
7. 7
   Turn down to a gentle simmer and simmer 10 minutes.

   Stove
8. 8
   Add the tofu and zucchini. Turn down the heat and simmer 5 minutes, until the zucchini is tender but holds its shape.

   Stove
9. 9
   Cook the noodles in a separate pot and divide among bowls.

   StovePot
10. 10
    Pour the soup over the noodles and squeeze the lime on top.

    Ladle