Laksa served with a noodle trio

AuthorElisa BookerDifficultyIntermediate

Vegan take on the classic Malaysian fragrant spicy soup

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

 Ingredients for the LAKSA PASTE
 5 chilies of your choice (as hot as you want them - seeded if you want less heat)
 4 shallots, peeled and quartered
 2 TBSP roughly chopped ginger
 4 garlic cloves
 4 coriander stems
 2 large lemongrass stalks (white part only), trimmed and chopped
 Handful of cashews
 1 TBSP coriander seeds (whole)
 1 TBSP cumin seeds (whole)
 1 tsp paprika
 1 TBSP turmeric (fresh or powder)
 4 TBSP tomato paste/puree
 
 Ingredients for the LAKSA
 Laksa paste (above)
 4 TBSP coconut oil
 Pack of mushrooms (button or chestnut)
 1.5 L veggie stock
 1 TBSP raw sugar
 400 ml coconut milk
 5 Kaffir lime leaves
 1 TBSP soy sauce or tamari
 Juice of 1 lime
 *Feel free to substitute the mushrooms and/or add any additional veg - aubergine or green beans work well
 
 TO SERVE:
 Per serving a handful of rice noodles, courgetti and carrot noodles
 Bean sprouts
 Chopped coriander leaves
 Lime wedges
 Toasted sesame seeds

1

Add coriander and cumin seeds in a small pan on low heat and slightly toast them for 1-2 minutes, careful not to burn them.

2

Set aside and allow to cool.

3

Once cooled, add them to a pestle and mortar and grind them finely.

4

Add 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.

5

Heat 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.

6

Add the veggie stock, sugar, coconut milk, lime leaves, lime juice and soy sauce, give it a good stir, cover and bring to a boil.

7

Lower heat and simmer for 15 minutes, covered.

8

Meanwhile, 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.

9

Make your zucchini and carrot noodles (and cook if preferred) and place in the serving bowl too.

10

Top with bean sprouts and when laksa is ready, pour 3-4 ladles on top of the noodles in the serving dish.

11

Top with the fresh coriander, sesame, fresh lime and enjoy hot.

Ingredients

 Ingredients for the LAKSA PASTE
 5 chilies of your choice (as hot as you want them - seeded if you want less heat)
 4 shallots, peeled and quartered
 2 TBSP roughly chopped ginger
 4 garlic cloves
 4 coriander stems
 2 large lemongrass stalks (white part only), trimmed and chopped
 Handful of cashews
 1 TBSP coriander seeds (whole)
 1 TBSP cumin seeds (whole)
 1 tsp paprika
 1 TBSP turmeric (fresh or powder)
 4 TBSP tomato paste/puree
 
 Ingredients for the LAKSA
 Laksa paste (above)
 4 TBSP coconut oil
 Pack of mushrooms (button or chestnut)
 1.5 L veggie stock
 1 TBSP raw sugar
 400 ml coconut milk
 5 Kaffir lime leaves
 1 TBSP soy sauce or tamari
 Juice of 1 lime
 *Feel free to substitute the mushrooms and/or add any additional veg - aubergine or green beans work well
 
 TO SERVE:
 Per serving a handful of rice noodles, courgetti and carrot noodles
 Bean sprouts
 Chopped coriander leaves
 Lime wedges
 Toasted sesame seeds

Directions

1

Add coriander and cumin seeds in a small pan on low heat and slightly toast them for 1-2 minutes, careful not to burn them.

2

Set aside and allow to cool.

3

Once cooled, add them to a pestle and mortar and grind them finely.

4

Add 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.

5

Heat 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.

6

Add the veggie stock, sugar, coconut milk, lime leaves, lime juice and soy sauce, give it a good stir, cover and bring to a boil.

7

Lower heat and simmer for 15 minutes, covered.

8

Meanwhile, 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.

9

Make your zucchini and carrot noodles (and cook if preferred) and place in the serving bowl too.

10

Top with bean sprouts and when laksa is ready, pour 3-4 ladles on top of the noodles in the serving dish.

11

Top with the fresh coriander, sesame, fresh lime and enjoy hot.

Laksa served with a noodle trio

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