Laksa is the ultimate comfort food and an absolute winter favourite. This vegan version is part soup, part noodles, laced with crunchy vegetables and yummy protein, it is spicy, slurpy, tasty and satisfying. Serve with chopsticks. a chinese soup spoon and a wedge of lemon. I hope you enjoy making, sharing and eating this Laksa with your family and friends!
Ingredients
- Onions 1/2 chopped fine
- Garlic 2 cloves
- Fresh Red Chillies 1-2
- Sambal Olek / Chilli Garlic Paste 1 teaspoon
- Ground Coriander 1 teaspoon
- Vegetable Stock 2L
- Vegan Laksa Paste 2 teaspoons
- Rice Noodles 1 small packet
- Hokkien Noodles 1 small packet
- Coconut Milk – 1 small carton (I use Kara)
- Sugar 1 teaspoon
- Salt 1-2 teaspoons as per your taste
- Curry Powder 1 teaspoon
- Ground Pepper 2 teaspoons
- Lemongrass 1/2 stalk
- Tofu Puffs 1 packet cut into halves so they can absorb the soup
- Bean Sprouts 1 packet
- Broccoli 1 small cut into florets
- Baby Corn 1 packet / tin
- Button Mushrooms handful halved
- Carrots 1 large cut into slices
- Bok Choi 2-3 small torn
- Fresh Coriander 1 bunch minced
- Spring Onions 1 stalk chopped
- Crispy Fried Onions for garnish
Method
- Heat oil in wok, Sauté Onions until soft. Stir in chopped garlic + chillies. Add sambal olek
- Add ground coriander and let it blend then pour in vegetable stock. Add laksa paste. Cover and cook for 20 minutes over low to medium heat.
- Add pre-soaked rice noodles, hokkien noodles, coconut milk, sugar, salt, curry powder, ground pepper, lemongrass and tofu. Simmer covered for 10 minutes and add bean sprouts
- Add broccoli. Continue simmering until florets are cooked but still crisp. Add all of the other veggies such as carrot, baby corn, mushrooms, etc.
- Garnish with minced coriander leaf, spring onion and crispy fried onions and a wedge of lemon on the side
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