Vegetarian Laksa

Laksa Paste

10 pieces dried chillies, soaked in water to soften

1 tbsp paprika

1 small piece fresh tumeric

3 stalks of lemongrass , just the white part, chopped

4 cm piece fresh galangal or ginger, chopped

finely grated zest of 1 lime

6 shallots

2 garlic cloves, chopped

1 teaspoon ground coriander

salt to taste

Grind all the above ingredients in a food processor. Heat up a pan and add 3 tablespoons of cooking oil. Add ground paste and salt and sauté until fragrant. Cool and store in fridge if not using immediatedly.

Laksa Ingredients  (Recipe is for 1 serving)

5 pieces pan fried tofu

¼ cup pan fried tempeh (fermented soya bean), crumpled

Flat rice noodles, boiled according to cooking instructions

½ cup bean sprouts

¾ cup baby spinach

¼ cup coconut milk, fresh or store bought

Herbs- kaffir lime leaf, laksa leaf

Salt to taste

Tofu, red chilli flakes and laksa leaves for garnishing

 

Method

Bring 2 cups of water to boil. Add 2 teaspoon (or more for stronger flavour) ground paste and 2 kaffir lime leaves . Let boil for 1 minute. Add ½ teaspoon salt.

Add in bean sprouts, baby spinach, boiled noodles and crumpled tempeh.

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Simmer for 1 minute and reduce flame.

Add coconut milk and handful of laksa leaves. Since the consistency of the coconut milk can vary if store bought, add ¼ cup first and then if required add a little more.

Turn off the flame when it is just about to boil. Stir it a few times and it is ready to be served.

Serve them in bowls garnished with tofu, red chili flakes and laksa leaves.

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Note: Laksa leaf is also known as Vietnamese coriander or Vietnamese mint. Locally it is called Daun Kesom ( Kesom Leaf) and is readily available in wet markets and supermarkets.

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One Comment Add yours

  1. Masala Vegan says:

    Love steaming bowls of Laksa. This looks so good!

    Liked by 1 person

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