it’s a Sunday, rather windy with a slight chill in the air. So it’s evident that dinner has to be comforting.
I recall making this, many years ago as a one off, as I had Red Chillies at hand also a can of Coconut Milk. From what I remember, I absolutely loved it! Such a shame though as I hadn’t written the recipe down anywhere for it!
As I have no recipe, I had to turn to Google. My gosh, there are SO many different variations!
I’ve slipped into my second year of being Vegan, I have to say, it’s normal for me now. I’ve adapted to this way of life as it’s making my insides feel less bloated and more happy. However, I do have those days, where I do crave for non-vegan food, but I wouldn’t dare go back to that lifestyle, no matter how tempting it gets.
Anyhus shoes…Back to this Laksa!
I stumbled across many different Vegan recipes, and came to realise quickly, there were different ‘parts’ to this that came together in the end as a wonderfully fragrant, balanced and healthy dish.
So, this would consistent of:
A Paste, either shop bought or one which you could easily make at home given you have the right ingredients at hand.
Noodles, normally for this dish you’d opt for either Rice noodles or Crystal/Cellophane Noodles.
Vegetables, this can be anything your heart desires, there’s no right or wrong. It’s a good way to use up any left over veggies and get them into your diet. Also, they can either go on top as a garnish and/or into the Soup.
Protein, you can use Tofu, Chicken, or Prawns. If you are someone who doesn’t enjoy any of these, you could use Beans and Legumes, which are packed full of protein.
So, after reading many variations, this is mines…
Paste: Blend and set aside.
- 1 medium Onion
- 2 medium Garlic Cloves
- 1 Tsp Minced Ginger
- 1 Tsp Tomato Puree
- Handful or Fresh Coriander
- Cumin Powder to Taste
- Coriander Powder to Taste
- Paprika Powder to Taste
- Red Chilli Powder to Taste
- 1 Carrot, julienned
- 1/4 Cup frozen Sweetcorn
- Handful of Baby Chestnut Mushroom, chopped
- Cellophane Noodles, soaked in hot water for 10 minutes. Drained, and cut to size (optional)
- Sesame Seed Oil, drizzle onto the Noodles
- 1/2 Tbsp Coconut Oil (You can use any neutral flavoured Oil)
- Handful of fresh Coriander, Stalks chopped separate and Leaves chopped separate (optional)
- Salt to Taste
- Sugar to Taste
- 2 Tsp Vegetable Bullion Powder (I used Marigold Vegan)
- 3-4 Cups warm Water or Stock of your choice
- 1/4 – 1/2 Cup Coconut Milk
- In a Pot, add in the Oil, and Coriander Stalks finely chopped (if using)
- When the Stalks start to sizzle, go ahead and add in the Paste.
- Fry the Paste, until it’s nice and fragrant, and releases a nice aroma.
- Then add in your Veggies
- Give everything a good mix and cook on low-medium flame with the lid covered for a 5 minutes.
- Now add in the Bullion Powder, Salt and Sugar.
- Give everything a mix, and cook for 2 minutes.
- Now add in Water, I added in roughly around 3-4 Cups
- Stir everything well and add in the Coconut Milk, I roughly used 1/3 Cup.
- Stir again and bring to a boil
- Once, it’s bubbling away, give it a taste, add more Chilli Powder if it lacks spice, go ahead and add in more flavour whatever you think you pallet is missing.
- Once, you’re happy with the taste, turn off the gas and add in the cooked Noodles.
- Let the Noodles sit in the Soup for a minute so they can absorb the flavour.
It’s ready to Eat. Share and Enjoy!Serve with a wedge of Lime and some Chopped Coriander.