Coconut Veggie Laksa Noodle Soup

• Heat a drizzle of sunflower oil in the same saucepan over medium-high heat, and once hot, add the onion, mushrooms and bell pepper. Stir-fry for 2 - 3 minutes.
• Meanwhile, crush or mince the garlic.
• Prepare the stock.

Did you know... mushrooms are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.

• Stir in the yellow curry paste and garlic, and fry for 1 more minute.
• Stir in the coconut milk and stock. Bring to a boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently for 3 - 4 minutes.

• Meanwhile, roughly chop the peanuts.

• Stir the cooked noodles into the laksa and heat through for 1 - 2 minutes, until piping hot. (Add a splash of water if it's a little too thick.)
• Stir in the soy sauce, some lime juice and zest to taste. 
• Season with salt and pepper.