I absolutely love ANYTHING Asian. As in, I will actually eat some sort of Asian cuisine 4-5 days out of the weeks 7 days.
So, when I was still on a liquid diet, but could start to eat a bit more soft food, I thought it was time to come up with a delicious, creamy, sweet, tangy, sharp, hot VEGAN LAKSA! Yay. I’m so excited about this one. I hope you like it!
This portion will serve 4 people, it’s vegan, gluten-free, sugar-free, dairy-free and deliciously healthy.
Ingredients:
Laksa Paste
- 4 fresh red chillies, medium sized (leave seeds for more heat)
- 3 cloves garlic
- 1 thumb-sized piece of ginger
- 2 tsp of ground cumin
- 1/4 thumb piece galangal (remember to peel)
- 1 small red onion chopped
- 1 lemongrass stalk, use white part only, chopped
- 1/2 bunch coriander (cilantro) roots
- 1 tbsp sesame oil
- Juice & zest of one lime
- 1/2 tsp rice malt syrup
The rest:
- 1 & 1/2 cans of organic coconut milk
- 3 cups vegan vegetable stock
- 2 packs of rice udon noodles (can substitute for any noodles you like)
- 1 cup button mushrooms, sliced
- 1 cup broccoli
- For topping: fried shallots, fresh mint and coriander
- Coconut Oil
Directions:
- Toss together all ingredients in a food processor and process the paste until it forms a thin, even paste.
- In a large pot, heat 1 tsp of coconut oil over medium heat. Add the laksa paste and cook the paste for about 2-3 minutes to get all the flavour going.
- Add the vegetable stock and the coconut milk and allow it to heat until it boils. Turn down the heat.
- Add the rice udon noodles, mushrooms, and broccoli and leave for 2-3 minutes until all is tender, but still has a bite to it.
- Divide the soup between 4 bowls and top with fried shallots, fresh mint & coriander.
ENJOY! :)
