Vegetable Laksa

There's nothing like a bowl of warm vegetable laksa. It doesn't even need meat or fish to make it amazing either. This one is full of vegetables from the garden, and with the powerful punch of the laksa paste and the creaminess of the coconut milk, it tastes like heaven.

It's gluten free and vegan, and packed to the brim with goodness.

Ingredients:

3 cm piece fresh ginger, peeled
2 garlic cloves
1 eschalot or small onion
4 sprigs fresh coriander, roots, stalks & leaves
1/4 capsicum
1 tbsp sesame oil
2 - 3 tblspns laksa paste *see tip
600ml vegetable stock
400 g coconut milk
2 fresh kaffir lime leaves
1/4 tspn salt
700g of vegetables of choice, (e.g. brocolli, cauliflower, carrot, green beans, zucchini, snow peas) cut into even sized chunks
3 small bunches baby bok choy, leaves and stalks separated and cut into pieces (4-5 cm)
100 g sweet potato glass noodles
fried tofu - optional
lime juice, to taste
sliced spring onions, bean shoots, and fresh coriander leaves for serving

Method:

Place ginger, garlic, eschalot, coriander, and capsicum into a blender, thermomix, or nutri-bullet and blend until it's become a paste like texture.

Heat oil over medium heat and add this paste along with the laksa paste and cook for 3 minutes, stirring to keep it from sticking.

Place vegetables (except snow peas if using) into a steamer, including bok choy stems, and steam until just cooked. Alternatively, the vegetables can be cooked in the laksa soup as below.

Add stock, coconut milk, and Kaffir lime leaves to main pot and bring to the boil, then reduce heat to medium/low and cook for 10 miutes stirring occasionally.

Meanwhile, bring a large saucepan of water to the boil and cook the noodles for 8 minutes until tender. Drain and set aside.

Add lime juice, bok choy leaves and snow peas, if using, to the pot and cook for 3 minutes until the bok choy is wilted and peas have softened.

Divide noodles and vegetables between 4 bowls, then fill each bowl with laksa. Top with fried tofu, if using.

Garnish with spring onions, bean sprouts, coriander leaves.

Enjoy!

*most laksa pastes include shrimp. Vegan laksa pastes can be found in most health food stores.

*laksa pastes vary in taste and heat level. The one I use is quite hot and full of flavour so I only need about 2 tablespoons. The amount you use in your laksa may vary, and it might be a matter of trial and error depending on which brand of paste you use.

Serves 4-6

The Enchantress