1. Slice onion and coriander stems, chop garlic. Add to a saucepan over medium-high heat with 3 tbsp oil, 2 tsp cumin and 2 tsp turmeric. Cook for 2 minutes, or until fragrant. Wedge tomato and crush lime leaves, add to pan as you go.

2. Pour in coconut milk and 2 1/2 cups water. Add crumbled stock cube, 2 tbsp soy sauce and 1 1/2 tbsp sugar. Cover and simmer for 8-10 minutes.

3. Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes. Cool under running cold water. Peel and halve.

4. Bring a full kettle of water to boil. 

Trim and slice snow peas, slice capsicum. Roughly chop coriander leaves.

5. Drain noodles from the packets. Place in a bowl and cover with boiling water for 1 minute, then drain.

6. Season laksa to taste with soy sauce and sugar if needed. Ladle over noodles, top with eggs and fresh garnishes to serve.

Notes:
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 1/2 bunch
tomato 1
Kaffir lime leaves 2 x double
Coconut milk 400ml
Free range eggs 6-pack
Snow peas 1/2 punnet (125g)
Red capsicum 1
Konjac noodles 2 packets (2 x 250g)

From your pantry:
oil (for cooking), ground turmeric, ground cumin, soy sauce or tamari, stock cube (of choice), sugar (of choice), garlic (2 cloves)