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Last Nights Laksa

Name: Last Nights Laksa
Ingredients: 1 onion, sliced roughly; 2 garlic cloves; 2 lemongrass stalks, roughly chopped; 2 inches fresh ginger or galangal, sliced roughly; 1 fresh red chilli; 1 sheet of nori seaweed; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp ground cumin; 1 tsp sweet ground paprika; 1/2 cup water; 1 stock cube dissolved in 1/2 cup boiling water; 400 ml / 1 tin coconut milk; juice of 1/2 lime; 11/2 tsp coconut sugar; steamed green veggies: broccoli, bok choi, spinach; 200 g flat rice noodles, cooked; 250 g of cubed tofu; 150g mushrooms sliced and pan fried; fresh coriander, chopped

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Ingredients

1 onion, sliced roughly
2 garlic cloves
2 lemongrass stalks, roughly chopped
2 inches fresh ginger or galangal, sliced roughly
1 fresh red chilli
1 sheet of nori seaweed
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp sweet ground paprika
1/2 cup water
1 stock cube dissolved in 1/2 cup boiling water
400 ml / 1 tin coconut milk
juice of 1/2 lime
11/2 tsp coconut sugar
steamed green veggies: broccoli, bok choi, spinach
200 g flat rice noodles, cooked
250 g of cubed tofu
150g mushrooms sliced and pan fried
fresh coriander, chopped

Preparation

Place all the paste ingredients in a blender and blend until a smooth paste forms
Heat up 2 tbsp of oil in a heavy bottomed pan
Add the laksa paste and fry it off slowly (on a low heat) for at least 5 minutes, stirring the whole time
Next, add the broth ingredients and keep stirring on a low heat for 5 minutes
Cover the pot and bring the soup to a gentle simmer for about 5 minutes
Taste the soup and season to taste with salt (if needed) and lime juice
Serve in a shallow bowl and top with the greens, noodles, veggies and tofu

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