Noons' Vegan Laksa
Ingredients
- 1 onion, roughly chopped
- 4 chills
- 4-6 garlic cloves, minced
- 50g ginger, freshly grated
- 1 nori sheet
- 1 tablespoon of cumin + paprika
- 1 teaspoon of turmeric
- 5 cups of vegetable stock
- 2 sticks of lemongrass
- 1 can of coconut milk
- 1 lime, juiced
- olive oil
- 1 block of tofu, cubed
- 1 packet of rice noodles
- 2-3 cups of chopped vege of your choice we usually use - broccolini, mushroom, baby corn and bok choy
- handful of bean sprouts
Preparation
Add your onion, chilli, garlic, ginger, nori, a splash of olive oil into a blend and blitz to create a paste
Add to a hot soup pot and fry lightly until fragrant
Remove the pan from heat and add your dried spices stirring thoroughly until fragrant
Next place pan back onto a medium heat adding your stock, lemon grass, salt, lime and coconut milk in
Bring mixture up to boil and once it's nice and hot add in your cubed tofu
Lower the heat and simmer for 20-30 minutes
Meanwhile prep your rice noodles and place into your soup bowls
Chop your vegetables and add portions to the soup bowls as well
After your broth has finished simmering simply take the hot broth and ladle it over your noodles and vegetables
Top with fresh lime juice, bean shoots and extra hot sauce if you're feeling spicy