Iconic Malaysian Vegan Spicy Coconut Noodle Soup
Ingredients
- 1 onion
- Thumb-sized ginger
- 2 fresh chillies
- 2 fresh turmerics
- 2 lemongrass, white part chopped
- Handful cashew nuts
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 800 ml water
- 200 g rice noodles (soaked)
- 1 tomato
- Juice from half lime
- 200 ml coconut milk
- 2 tablespoons palm sugar
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- 1/2 cup shredded carrots
- Handful choy sum
- 1 fresh chilli
- Some coriander
- 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.
Blend the laksa paste ingredients (onion, ginger, chillies, turmerics, lemongrass white part, cashew nuts) until they form a soft paste.
Cut the tofu into cubes, fry until golden, and set aside.
Heat the 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, coconut milk, palm sugar, and soy sauce, then finally add the lime juice.
Arrange the soaked rice noodles, shredded carrots, choy sum, fresh chilli, and fried tofu in a bowl.
Pour the laksa soup over the arranged ingredients.
Sprinkle with chopped coriander and add a squeeze of lime juice if desired.
