Dinner/ Soups

FRESH IS BEST ESPECIALLY WHEN MAKING LAKSA

Made my first ever vegan laksa. I made everything from fresh ingredients including the laksa paste.

I added a range of Asian greens, chick’n, fake prawns and tofu them topped with bean shoots and fresh coriander from the garden.

Homemade laksa

Print Recipe
Serves: 4 Cooking Time: 30M

Ingredients

  • For the laksa paste
  • 1 big red chilli
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 sachet of galangal
  • 1/2 white onion, chopped
  • 1 chopped lemongrass stalk
  • 1 squirt of garlic paste
  • 1 squirt of ginger paste
  • 1 squirt of vegan laksa sauce
  • 1 squirt of light agave nectar
  • Add in after paste in ready
  • 1 litre of vegetable stock
  • Asian greens
  • Fake chick'n
  • Fake prawns
  • Fried tofu squares
  • Bean shoots
  • Fresh coriander

Instructions

1

Place all of the dry laksa paste ingredients into a non stick pan.

2

Turn on a medium heat and slowly mix with a wooden spoon until the fragrances are released.

3

Add in the remainder of the laksa paste ingredients and keep stirring until a nice pungent paste is formed.

4

Place in the vegetable stock and stir occasionally for about five minutes.

5

Add in the the chick'n, prawns and tofu and bring to the boil.

6

Turn down to low heat, add in Asian greens and simmer until they are cooked.

Notes

Top off with bean shoots and fresh coriander.

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