I love laksa, but it can be really hard to find a vegan version when eating out. Solution? Make your own! I thought this might take a while to perfect, but it was absolutely delicious.
- 1 tsp coriander seeds (lightly toasted)
- 1/2 tsp cumin seeds (lightly toasted)
- 6 cashew nuts
- 4-8 red chilies, roughly chopped
- 1 tbsp galangal (or ginger)
- 2-3 garlic cloves
- 1/2 tsp fresh or ground turmeric
- 2 lemongrass stalks, white part only, roughly chopped
- 3 coriander roots, thoroughly cleaned and roughly chopped
- 1/2 tsp sweet paprika
- [Optional] 1 tbsp fermented bean paste (or dark miso)
- Grind the coriander and cumin seeds in a mortar and pestle.
- Add remaining ingredients and grind into a paste (or you can do this part in a blender).
- 500g thin rice noodles (I used brown rice noodles and they were yum)
- 2 tbl rice bran oil
- 250g tofu, cut into small triangles
- Laksa paste (see above)
- 1.5 cups coconut milk (or more if you like it creamy)
- 3 cups vegetable stock (or water)
- [Optional] 1/2 tsp palm sugar, crumbled
- 12-15 snow peas (tips removed)
- 150g bean sprouts
- 1 bunch of baby buk choy (or similar Asian green), chopped
- Vietnamese mint leaves, Thai basil leaves or coriander leaves
- 1 red chili, chopped
- Fresh lime juice
- Cook or soften noodles according to packet directions.
- Fry tofu in 1 tbl oil until slightly crispy.
- In a heavy-based stock pot, heat laksa paste in remaining oil for a few minutes.
- Add coconut milk and stock. Bring to a boil.
- Add palm sugar, then the tofu.
- Remove from heat and stir through the vegetables.
- Serve over noodles and top with fresh herbs, red chili & fresh lime juice.
- Eat steaming hot.