Heat a saucepan over medium-high heat with 3 tbsp oil. Slice onion and coriander stems, chop garlic. Wedge tomato and crush lime leaves. Add to pan as you go. Stir in 2 tsp cumin and 2 tsp turmeric. Cook for 4 minutes, or until softened.
2. Add coconut milk + simmer
Pour in coconut milk and 2 1/2 cups water. Add crumbled stock cube, 2 tbsp soy sauce and 1 1/2 tbsp sugar. Semi-cover and simmer for 8-10 minutes.
3. Shred & add the jackfruit
Drain jackfruit. Use hands to pull apart jackfruit into smaller pieces. Add to laksa broth to simmer for 3 minutes.
4. Prepare the garnishes
Bring a full kettle of water to boil. Trim and slice snow peas, slice capsicum. Roughly chop remaining coriander leaves.
5. Prepare the noodles
Drain noodles from the packets. Place in a bowl and cover with boiling water for 1 minute. Drain and rinse.
6. Finish and plate
Season laksa to taste with soy sauce and sugar if needed. Divide noodles and laksa among bowls. Top with fresh garnishes.
We used coconut oil and palm sugar for this dish for a more aromatic flavour.
Serve with spare lime if you have some.
Brown onion, 1/2 *
Coriander, 1 packet
Kaffir lime leaves, 2 x double
Coconut milk, 400ml
Snow peas, 1/2 bag (125g) *
Red capsicum, 1
Konjac noodles, 2 packets
From your pantry
Oil (for cooking), ground turmeric, ground cumin, soy sauce (or tamari), stock cube (1), sugar (of choice), garlic (2 cloves)