For me, a laksa is the perfect quick-win vehicle to get through any leftover curry as you can easily use it in place of the homemade curry paste. If you do make the curry paste, use at least 3-4 tablespoons in your laksa (more if you wish), then freeze the rest for another day. 

Serves: 2 
Takes: 55 mins, plus soaking 

INGREDIENTS 
4-5 lime leaves 
400ml can of coconut milk 
100g deep-fried tofu pieces, halved diagonally 
200g rice vermicelli 
handful of sugar snaps 
1 carrot, finely sliced 
100g beansprouts, rinsed 
2 tbsp vegetable oil 

For the curry paste
8–10 dried red chillies 
2 tsp cumin seeds 
2 tsp coriander seeds 
1 tsp ground turmeric 
½ red onion, finely chopped 
½ thumb-sized piece of ginger, peeled and finely chopped 
3 garlic cloves, finely chopped 
2 lemongrass stalks, trimmed, bruised and finely chopped 

For the stock
500ml coconut water 
500ml vegetable stock 
1 tbsp palm sugar or soft brown sugar 
4 tbsp light soy sauce 
½ tsp sea salt flakes 

To garnish
lime wedges 
handful of coriander 
sliced red chilli 
1 tbsp sambal, ready-made or homemade (optional) 

METHOD 

1. If making the curry paste, soak the dried red chillies in hot water for 10 mins, then drain and finely chop. Use a pestle and mortar to pound all the remaining curry paste ingredients until smooth.  

2. Tip the ingredients for the stock into a jug and stir. 

3. Build your wok clock: start at 12 o’clock with the curry paste or leftover curry, followed by the lime leaves, coconut milk, the stock, tofu, rice vermicelli, sugar snaps, carrot and, lastly, the beansprouts. 

4. Heat the vegetable oil in a wok set over a medium heat. Add 3-4 tbsp of the curry paste (or 5-6 tbsp of leftover curry) and stir-fry for 4-5 mins until it deepens in colour. Add the lime leaves and one-quarter of the coconut milk and bring to a vigorous boil. Stir well, scraping off any paste stuck to the bottom of the wok, then add a further quarter of the coconut milk. Return to a boil, then add the remaining coconut milk to the wok. Pour in the stock and return to a boil once again. Add the tofu pieces, reduce the heat to medium and simmer for 15-20 mins until the flavour deepens and the stock reduces. 

5. To finish the soup, add the vermicelli and boil for 3-4 mins. Scoop out the vermicelli with tongs or a slotted spoon and divide between serving bowls. Add the sugar snaps and carrot to the soup and boil for 2-3 mins. Scoop the veg out of the soup and place on top of the noodles. Dunk the beansprouts into the soup for 30 seconds. Scoop out the tofu and divide between the serving bowls, then top with the just-cooked beansprouts. Pour the broth over the bowls of noodles and veg and scatter the garnishes over the top.