RECIPE: Vegan Laksa


Laksa is a Singaporean/Malaysian spicy coconut noodle broth soup. Here's our feel-good vegan version, using a mix of SaveAGram spices for the perfect flavour:


SERVES 2


Ingredients

  • 1/2 kg thick fresh rice noodles. Or can substitute with cooked dry rice noodles

  • 3 cups freshly squeezed coconut milk (method - grate 1 small coconut and add 1/2 cup warm water. Blend for a few seconds and squeeze milk through a sieve. Return coconut to blender with 1 cup warm water and squeeze out. Repeat once more with 1/2 cup water again. Keep 3 separate milks in fridge while rest of the ingredients are prepared)

  • 6 long beans or around 10 normal beans, cut in 1 inch pieces

  • 1 piece firm tofu, cubed

  • 1 small piece dried soya skin or yuba soaked in warm water till soft

  • 1 handful of bean sprouts

  • 3 cabbage leaves, cut in chunks

For the curry paste:

  • 1 inch piece galangal (or normal ginger)

  • 1 lemon grass with the outer tough layers removed and chopped fine

  • 4 shallots peeled and chopped, or 1 small onion chopped

  • Leaves from 3 stalks of laksa leaves

  • 3 dry Saveagram chillies soaked in water

  • 2 teaspoons of Saveagram coriander powder

  • 1 teaspoon of Saveagram turmeric

  • Pinch of Saveagram cumin powdered (optional)

  • 1/2 tsp of south Indian meat curry powder (optional) or 1 tablespoon of tamari soya sauce

  • 1cm piece of Saveagram tamarind soaked in water and squeezed

Blend the above in a small blender till coarse or well ground.


Method:

  1. Take the 3rd coconut milk in a big saucepan and put in all the vegetables with salt to taste and start cooking.

  2. Heat 2 tablespoons of oil in a pan (coconut oil preferred) as the vegetables cook.

  3. Saute the ground ingredients for a few mins till it may start catching a bit at the bottom of the pan.

  4. Add a bit of chilli powder to the curry paste if you like it v spicy.

  5. Remove the sauteed curry paste and add it to the cooking vegetables.

  6. In the same frying pan, add a bit more oil and fry the cubed tofu. Be careful not to let ingredients burn.

  7. When vegetables cook, add the 2nd and 1st coconut milk and the stir fried tofu.

  8. Allow it to boil for a minute. Adjust salt to taste.

  9. Add the noodles. Advisable to first wash store bought fresh noodles in hot water.

  10. Serve noodles on bowls and pour the laksa gravy over it.

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