I absolutely love\u00a0ANYTHING<\/strong>\u00a0Asian. As in, I will actually eat some sort of Asian cuisine 4-5 days out of the weeks 7 days.<\/p>\n

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!\u00a0<\/b>Yay. I’m so excited about this one. I hope you like it!<\/p>\n

This portion will serve 4 people, it’s vegan, gluten-free, sugar-free, dairy-free and deliciously healthy.<\/p>\n

Ingredients:<\/b><\/p>\n

Laksa Paste<\/strong><\/p>\n

\n
• 4\u00a0fresh red chillies, medium sized (leave seeds for more heat)<\/li>\n
• 3 cloves garlic<\/li>\n
• 1 thumb-sized piece of ginger<\/li>\n
• 2 tsp of ground cumin<\/li>\n
• 1\/4 thumb piece galangal (remember to peel)<\/li>\n
• 1 small red onion chopped<\/li>\n
• 1 lemongrass stalk, use white part only, chopped<\/li>\n
• 1\/2 bunch coriander (cilantro) roots<\/li>\n
• 1 tbsp sesame oil<\/li>\n
• Juice & zest of one lime<\/li>\n
• 1\/2 tsp rice malt syrup<\/li>\n<\/ul>\n

  The rest:<\/strong><\/p>\n

  \n
  • 1 & 1\/2 cans of organic coconut milk<\/li>\n
  • 3 cups vegan vegetable stock<\/li>\n
  • 2 packs of rice udon noodles (can substitute for any noodles you like)<\/li>\n
  • 1 cup button mushrooms, sliced<\/li>\n
  • 1 cup broccoli<\/li>\n
  • For topping: fried shallots, fresh mint and coriander<\/li>\n
  • Coconut Oil<\/li>\n<\/ul>\n

    Directions:<\/strong><\/p>\n

    \n
    1. Toss together all ingredients in a food processor and process the paste until it forms a thin, even paste.<\/li>\n
    2. 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.<\/li>\n
    3. Add the vegetable stock and the coconut milk and allow it to heat until it boils. Turn down the heat.<\/li>\n
    4. 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.<\/li>\n
    5. Divide the soup between 4 bowls and top with fried shallots, fresh mint & coriander.<\/li>\n<\/ol>\n

       ENJOY! :)<\/p>\n

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