By Elisa Booker
January 9, 2017
Vegan take on the classic Malaysian fragrant spicy soup
1Add coriander and cumin seeds in a small pan on low heat and slightly toast them for 1-2 minutes, careful not to burn them.
2Set aside and allow to cool.
3Once cooled, add them to a pestle and mortar and grind them finely.
4Add all ingredients for the laksa paste to a blender and process until you get a fine paste. Should take around a minute. Scoop into a bowl.
5Heat your pan and add the laksa paste with the coconut oil. Stir through and cook for 2-3 minutes until hot and fragrant. Add the mushrooms and cook through with the paste for a few minutes.
6Add the veggie stock, sugar, coconut milk, lime leaves, lime juice and soy sauce, give it a good stir, cover and bring to a boil.
7Lower heat and simmer for 15 minutes, covered.
8Meanwhile, bring another pot of water to a boil and cook your rice noodles per package instructions. When ready, drain and rinse with cold water. Place in the serving bowl.
9Make your zucchini and carrot noodles (and cook if preferred) and place in the serving bowl too.
10Top with bean sprouts and when laksa is ready, pour 3-4 ladles on top of the noodles in the serving dish.
11Top with the fresh coriander, sesame, fresh lime and enjoy hot.