For the quick pickled beansprouts

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100g beansprouts

2 tbsp white-wine vinegar

Salt

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For the laksa

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1kg carrots, peeled

8 tbsp rapeseed oil

1 brown onion, peeled and chopped

6 garlic cloves, peeled and chopped

3cm x 3cm piece ginger, peeled and chopped

2 sticks lemongrass, outer leaves and top third discarded, the rest chopped

15 fresh curry leaves

4 tsp kashmiri chilli powder

2 tsp mild curry powder

1 tbsp caster sugar

2½ tbsp light soy sauce

400ml tin coconut milk

240g (or 16) tofu puffs

320g medium rice vermicelli noodles

20g fresh Thai basil, picked, to serve

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1. Heat the oven to 220C (200C fan)/425F/gas 7. To make the pickle, pop the beansprouts, vinegar, two teaspoons of salt and 150ml freshly boiled water in a small heatproof bowl, leave to one side for 10 minutes, then drain.

2. Meanwhile, halve the carrots lengthways and chop them into 3cm chunks. Put in a single layer on a large roasting tray or two, drizzle with two tablespoons of oil and sprinkle over half a teaspoon of salt in total. Mix with your hands, then roast for 40 minutes.

3. While the carrots are roasting, make the laksa paste. Put six tablespoons of oil in a small blender with the onion, garlic, ginger, lemongrass, curry leaves, a teaspoon and a quarter of salt, the chilli powder, curry powder and sugar, then blend to a smooth paste. Scrape every last bit of the paste into a large saucepan, then rinse out the blender and put to one side – you’ll need it again later. Heat the pasteon a medium heat, stirring regularly, for 12 minutes, then add the soy sauce, coconut milk, roast carrots, tofu puffs and 850ml water.

4. Bring to a boil, simmer for eight minutes, then take a heaped ladleful of the carrots with some of the liquid and pop it into the blender. Blitz smooth, then stir back into the pot. Turn off the heat and cover with a lid while you cook and drain the noodles according to the packet instructions.

5. Distribute the noodles across four bowls, then ladle the laksa and carrots between the bowls. Put a small pile of pickled bean sprouts on top, along with a few Thai basil leaves, and serve.