https://www.copymethat.com/r/8xQ96uoRm/vegan-laksa/
88553214
r5KrEUA
8xQ96uoRm
2024-06-13 07:53:27
Vegan Laksa
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Ingredients
- subheading: LAKSA PASTE*:
- 3 medium shallots, sliced roughly
- 4 garlic cloves
- 1 lemongrass stalks, white part chopped (but keep the rest)
- about 40 g / 1.5 oz ginger or galangal, sliced roughly
- 4 fresh red chillis or dried Thai chillis soaked in boiling water (adjust to your level of heat tolerance)
- 1 tbsp ground (approx. 1 sheet) nori (toasted seaweed used for sushi), torn into bits**
- 2 tbsp neutral tasting oil (I used rice bran oil)
- 1 tsp ground turmeric
- 1 tsp ground coriander or 2 tsp coriander seeds (toasted and ground)
- ½ tsp ground cumin or 1 tsp cumin seeds (toasted and ground)
- 1 tsp sweet ground paprika (optional, for colour)
- subheading: BROTH:
- 1L / 5 cups veggie stock cube dissolved in water
- 1¼ tsp fine salt, adjust to taste
- 400 ml / 14 oz full fat coconut milk
- juice of ½ lime (approx. 2 to 3 tbsp), adjust to taste
- 1½ tsp sugar (I used coconut sugar), adjust to taste
- subheading: TOPPINGS:
- steamed green veggies: broccoli, bok choi, spinach
- 200 g flat rice noodles, cooked
- 250 g of shop-bought tofu puffs or fried / baked tofu / what the cluck (let this cook in broth for 25 minutes)
- 200 g fresh bean sprouts, cleaned and blanched
- fresh coriander, chopped
Note: Ingredients may have been altered from the original.
Steps
Directions at lazycatkitchen.com
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