Delicious Vegan Laksa Noodle Soup
Ingredients
- 1 onion
- Thumb-sized piece of ginger
- 2 fresh chillies
- 2 fresh turmeric roots
- 2 lemongrass stalks, chopped (white part only)
- Handful of cashew nuts
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 800 ml water
- 200 g rice noodles (soaked)
- 1 tomato
- Juice of half a lime
- 200 ml coconut milk
- 2 tablespoons palm sugar
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- 1/2 cup shredded carrots
- Handful of choy sum
- 1 fresh chilli, sliced
- Some fresh coriander for sprinkling
- 200 g tofu
Preparation
Roast the cumin and coriander seeds in a frying pan until fragrant, then pound them into a powder and set aside.
Fry the tofu cubes until golden and set aside.
Blend the laksa paste ingredients until they form a soft paste.
Heat the cooking oil in a saucepan and sauté the laksa paste until fragrant.
Add the spice powder and sauté for another 2 minutes.
Add 800 ml water, tomato wedges, coconut milk, palm sugar, and soy sauce, then stir in the lime juice.
Arrange the soaked rice noodles, shredded carrots, choy sum, and fried tofu in serving bowls.
Pour the laksa soup over the arranged ingredients.
Sprinkle with sliced fresh chili, chopped coriander, and add a squeeze of lime juice if desired.
