Vegan Laksa & Laksa Paste

by Super User
on 15 June 2015
Hits: 1398

If you haven't yet heard the good news - Kelp Noodles are back in stock!!! Here is a yummy recipe we love (and will help you survive the cooler weather) that you can make using them.

 

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Laksa

Ingredients

  • 1 tablespoon sesame oil
  • 4 tablespoons Vegan Laksa Paste
  • 3 cups vegie stock
  • 2 cups full-fat coconut milk
  • 1 cup water
  • 1 large head broccoli, chopped
  • 1 large carrot, peeled and chopped
  • 1 large tomato, chopped
  • enough fried tofu blocks for 4 (or substitute for meat)
  • 1 pack of kelp noodles
  • 1 tablespoon coconut sugar
  • 1 large handful bean sprouts
  • 4 spring onions, sliced
  • 1/2 cup mint leaves
  • 1/2 cup fresh coriander leaves
  • slices of lime

Method

  1. Heat the sesame oil in a large wok, and fry the Laksa Paste until it is fragrant
  2. Add in the coconut milk, water and veg stock and stir well
  3. Add the broccoli and carrot into the mixture, and cook on high until mostly tender; about 5-10 minutes
  4. Add in the tomato and tofu blocks, and stir well
  5. Stir in the brown sugar
  6. Divide the kelp noodles out between the 4 bowls
  7. Ladle the soup onto the noodles, dividing it between the bowls
  8. Top each soup with bean sprouts, spring onions, mint leaves and coriander, and serve with 2 slices of lime.

Serves 4.

This recipe was posted by Heather Parry on www.theeverydayveggie.comtheeverydayveggie.com.

 

Laksa Paste

Ingredients

  • 3 red chillies
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 white onion, chopped
  • 2 lemongrass stalks, white part only, chopped
  • 3cm piece galangal, peeled and chopped
  • 1 small handful macadamia nuts
  • 3 garlic cloves, chopped
  • 2 teaspoons tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon coconut sugar
  • 2 tanlespoon lime juice

Method

  1. Heat the coriander, paprika, cumin and turmeric in a pan for several minutes until fragrant
  2. Place the spices in a blender or food processor with all other ingredients and blend into a fine paste
  3. Place into an airtight container, ready for use!

Serves 8.

This recipe was posted by Heather Parry on www.theeverydayveggie.comtheeverydayveggie.com.

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