Thai Style Fish Laksa

Serves 2 people
Ingredients:
2 pieces of white fish (bassa) or for vegan (silken tofu, about 250g)
1 brown onion, thinly slice
5 cloves of garlic, crushed
1 tbsp butter or Nuttelex
2 celery stalks cut
1 carrot, sliced Juliette
1 zucchini
Large handful of snowpeas
1/2 laksa jar paste or 4-5 tbsp
1 can of coconut cream (lite)
2 cups of vegetable stock
A packet of Udon Noodles or noodles you prefer
A bunch of coriander - leaves chopped only.
1-2 cups of bean sprouts
1 lemon or lime - sliced into wedges

Method
1. Put a deep pan or pot on medium heat.
2. Place the butter/Nuttelex in pan till melted. Then add the onions, garlic and celery. Sauté till the onions go clear/translucent.
3. Add 1/2 jar laksa paste or 3-4 tbsp. Leave for 1-2 minutes until fragrant.

4. Add the carrot, coconut cream and stock. Turn the heat to simmer where only small bubbles appear at the surface.
5. Add fish, place lid on pot/pan.
6. Whilst the fish is poaching, prepare your noodles. Instructions will be on the back of the packet. Usually you just place your noodles in hot water for 2-3 minutes until they separate, then strain. Do not over cook as they will go slimy.

7. Once the fish has poached for about 5 minutes, add the zucchini and snow peas. Allow to cook for a further two to three minutes.
8. Place half the noodles into a bowl. Then when the fish is cooked through, ladle the laksa onto the noodles.
9. Serve with a handful of bean sprouts, coriander and a few slices of lemon/lime.