Recipe: Vegan Laksa

Recipe: Vegan Laksa

Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote good, ol’ home cooking. This month, she shares her hearty vegan laksa recipe

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Foodie  Foodie Your Guide to Good Taste  on 1 Jan '18

Slurping this bowl of laksa will keep you warm on those cold winter nights!


Serves: 1

Prep time: 20 min

Cooking time: 25–30 min


Ingredients: 

For the laksa paste: 

  • 2 lemongrass stalks
  • 1 garlic clove
  • 1 red chilli
  • 1 shallot
  • ½ onion
  • 1 bunch coriander
  • 1 thumb-size piece of fresh turmeric
  • 1 thumb-size piece of fresh ginger
  • 1 thumb-size piece of fresh galangal
  • ½ cup coconut cream
  • 1 tsp cumin seeds
  • 1 tsp curry powder
  •  ½ cup peanuts
  • 1 tbsp peanut butter
  • 1–2 tbsp soy sauce
  • juice of ½ lime
  • 1 tbsp sesame oil 

For the laksa soup:

  • 500–600 mL vegetable broth
  • 1 cup coconut cream
  • ½ onion, sliced thinly
  • 1 carrot, cut into chunks
  • ½ courgette, sliced thinly
  • 1 cup bean sprouts

For serving and garnishing: 

  • 80–100g rice noodles
  • ½ cup cooked edamame
  • 80g pan-fried tofu marinated in sriracha, honey and soy sauce, diced
  • 80g roasted broccoli
  • small bunch of coriander, chopped
  • small bunch of mint, chopped
  • 1 red pepper, sliced thinly
  • spring onion, sliced thinly
  • 1 tbsp fried garlicky breadcrumbs (optional)
  • small wedge of lime


Method:

  1. For the laksa paste, place everything in a food processor and blend until smooth. Only half the paste is needed for this recipe. The other half can be stored in the fridge for up to one week.  
  2. Cook the rice noodles in a pot of boiling water according to the package instructions. After the noodles are cooked, rinse to stop cooking and set aside. 
  3. Heat a small pot with a drizzle of olive oil on medium-high heat, add the laksa paste and cook for 2–3 min, or until the paste starts to release oil and a strong fragrance. Then add the onion, carrot and courgette along with the vegetable broth and coconut cream. Bring to a boil and reduce the heat to medium-low. Let simmer for at least 15–20 min. Add the bean sprouts 2–3 min before serving. Season the broth to taste.
  4. In a serving bowl, place the cooked rice noodles first, then top with the roasted broccoli, edamame and tofu. Ladle the soup into the bowl and garnish with coriander, mint, red pepper, spring onion and garlicky breadcrumbs. Add a small wedge of lime on the side and serve hot. 

Image title

Olive Oly Kitchen



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