Vegan Laksa

Vegan Laksa (VE, GF, DF)

Serves: 4

Prep Time: 10 minutes

Cooking Time: 30-40 minutes

For the Laksa Paste:

• 3 medium shallots, skinned and roughly chopped

• 4 garlic cloves, crushed

• 2 stalks lemongrass, soft white part chopped up

• 3 Tbsp ginger, grated

• 1-2 Tbsp red chili paste (depending on heat preference)

• Juice from ½ lime

• 3 Tbsp raw honey

• 3 Tbsp tamari, soy sauce, or coconut aminos

• 2 Tbsp nori (dried seaweed)

• 2 Tbsp coconut, sesame, or peanut oil

• 2 tsp smoked or sweet paprika

For the Broth:

• 5 cups veggie stock

• 1 can (400ml) coconut milk

• Tamari, soy sauce, or coconut aminos, to taste

• Cane sugar or raw honey, to taste

For the Bowl:

• 1 red pepper, cut into thin slices

• 400g udon noodles or (rice noodles if you want it GF)

• Cooking oil (I use coconut or avocado)

• 350g tofu or tempeh, cubed

• 3 cups baby bok choy, cut into strips

• Pea shoots, bean sprouts or radish sprouts (garnish) 

• ½ lime, wedged (garnish) 

• ½ bunch cilantro, chopped (garnish) 

Directions:

1. For the Paste: Combine everything together in a blender. Blend until smooth, adding a tiny bit of water as needed.

2. For the broth: Bring the veggie stock to a rolling boil then turn down to medium heat. Then throw in the coconut milk and the paste. Add sugar/honey and tamari to taste (you might not need anymore depending on your preference and whether you used normal or low sodium broth). Turn heat down to low and add the red peppers and noodles.

3. For the Bowl: Heat up a frying pan to medium heat. Coat with a bit of oil and toss in the tofu/tempeh. Fry for 8-10 minutes or crisp on each side, flipping part way through. Set aside tofu/tempeh, leaving the pan hot. Add the bok choy to the pan with a splash of water. Cover and cook for 2-3 minutes or until the green parts have wilted and set them aside as well. 

4. For the Enjoying: Scoop some noodles and broth into large bowls. Add tofu, bok choy, and the garnishes to your preference. Enjoy with forks and spoons or with chopsticks and slurping. Laksa is surprisingly filling for soup but no worries, it will keep in the fridge for a few days.

*I sometimes substitute an extra can of coconut milk for a cup of broth if I want it extra creamy.