Coconut Laksa Soup and Veggie Gyozas

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms. Stir-fry until they have started to soften, 2-3 mins.

Stir in the Thai style spice blend, ginger, garlic & lemongrass puree and pak choi. Fry until fragrant, 1 min more.

Once fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).

Bring to a boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 3-4 mins.

While your laksa simmers, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyozas around while frying to avoid tearing.

Once golden, reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

Meanwhile, once the veg has softened, stir the cooked noodles into the laksa and heat through until piping hot, 1 min.

Add a splash of water if it's a little too thick.

Stir in the soy sauce, some lime juice and the lime zest. Taste and add more lime juice and salt if needed.