Name: Laksa served with a noodle trio
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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

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.

Set aside and allow to cool.

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

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.

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.

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.

Lower heat and simmer for 15 minutes, covered.

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.

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

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

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

Ingredients