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