Laksa (vegan)
This is highly modified from the original, following the tip to use red curry paste rather than creating your own laksa paste. But just in case you find yourself motivated, the Laksa paste recipe is at the end.
LAKSA PASTE
4 garlic cloves, sliced
3 medium shallots, diced (optional)
2 lemongrass stalks, white part chopped (but keep the rest) about 40 g /
1.5 oz ginger or galangal
4 fresh red chiles or dried Thai chiles soaked in boiling water (adjust to your level of heat tolerance)
1 tbsp ground nori seaweed or 1 sheet of nori, torn into bits
2 tbsp neutral tasting oil
3 medium shallots, diced (optional)
2 lemongrass stalks, white part chopped (but keep the rest) about 40 g /
1.5 oz ginger or galangal
4 fresh red chiles or dried Thai chiles soaked in boiling water (adjust to your level of heat tolerance)
1 tbsp ground nori seaweed or 1 sheet of nori, torn into bits
2 tbsp neutral tasting oil
1½ tsp ground turmeric
1 tbsp ground coriander
BROTH
5 cups veggie stock
1¼ tsp salt, adjust to taste
400 ml / 14 oz full fat coconut milk
juice of ½ lime (approx. 2-3 tbsp), adjust to taste
1½ tsp sugar (I used palm sugar), adjust to taste
TOPPINGS
steamed green veggies: broccoli, bok choi, spinach, chard, etc.
8 oz flat rice noodles (1 package pad thai noodles)
BROTH
5 cups veggie stock
1¼ tsp salt, adjust to taste
400 ml / 14 oz full fat coconut milk
juice of ½ lime (approx. 2-3 tbsp), adjust to taste
1½ tsp sugar (I used palm sugar), adjust to taste
TOPPINGS
steamed green veggies: broccoli, bok choi, spinach, chard, etc.
8 oz flat rice noodles (1 package pad thai noodles)
8 oz tofu puffs or fried / baked tofu
bean sprouts, cleaned and blanched (optional)
fresh coriander, chopped
DIRECTIONS
bean sprouts, cleaned and blanched (optional)
fresh coriander, chopped
DIRECTIONS
- Place all the paste ingredients apart from the dry spices in a food processor or chopper and process until finely shredded. You could also use a blender, but you will need to add water and the paste will splatter a lot when being fried off in the next step.
- Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time.
- With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.
- Next, add in stock, 1 tsp of salt and all the lemongrass leftovers that did not go into the paste, apart from the very outer leaves. Cover the pot and bring the soup to a gentle simmer. Simmer for about 30 minutes.
- Fish out the lemongrass bits with a slotted spoon and discard. Slowly stir in coconut milk.
- Taste the soup and season to taste with more salt (if needed), lime juice and a touch of sugar.
- Divide the greens, noodles and tofu puffs between 4 bowls. Top with blanched sprouts and fresh coriander.
LAKSA PASTE
3 medium shallots, diced
4 garlic cloves, sliced
2 lemongrass stalks, white part chopped (but keep the rest) about 40 g /
1.5 oz ginger or galangal
4 fresh red chiles or dried Thai chiles soaked in boiling water (adjust to your level of heat tolerance)
1 tbsp ground nori seaweed or 1 sheet of nori, torn into bits
2 tbsp neutral tasting oil
4 garlic cloves, sliced
2 lemongrass stalks, white part chopped (but keep the rest) about 40 g /
1.5 oz ginger or galangal
4 fresh red chiles or dried Thai chiles soaked in boiling water (adjust to your level of heat tolerance)
1 tbsp ground nori seaweed or 1 sheet of nori, torn into bits
2 tbsp neutral tasting oil
1 tsp ground turmeric
1 tsp ground coriander or 2 tsp coriander seeds (toasted and ground)
½ tsp ground cumin or 1 tsp cumin seeds (toasted and ground)
1 tsp sweet ground paprika (optional)
1 tsp ground coriander or 2 tsp coriander seeds (toasted and ground)
½ tsp ground cumin or 1 tsp cumin seeds (toasted and ground)
1 tsp sweet ground paprika (optional)
