Vegan Laksa

Ingredients

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Vegetable Stock

  Freshdirect

  5 cup or 1.19kg

• Salt

  Table

  1 tsp or 6g

• Limes

  Raw

  ½ fruit or 34g

• Broccoli

  Raw

  1 cup chopped or 91g

• Bok Choy

  Asian Items - Melissa's

  1 cups raw or 37g

• Spinach

  Raw

  1 cup or 30g

• Rice noodles

  Dry

  200g

• Tofu

  Raw, firm, prepared with calcium sulfate

  250g

• Mung beans

  Mature seeds, sprouted, raw

  200g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Lemon grass (citronella)

  Raw

  1 tbsp or 5g

• Turban Chopsticks Laksa Paste

  Laksa Paste

  1 serving or 30g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  1 ½ teaspoon or 6g

• Light Coconut Milk

  Coconut Milk

  1 Can or 100g

Directions

1. Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 10 minutes, stirring the whole time.
2. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.
3. Add in stock, 1 tsp of salt and all the lemongrass (discard very outer leaves). Cover the pot and bring the soup to a gentle simmer. Simmer for about 20 minutes. Strain out the lemongrass bits with a slotted spoon and discard.
4. Slowly stir in coconut milk. Season with more salt, lime juice and a touch of sugar to taste if needed.
5. Divide the greens, noodles and tofu puffs between 2 bowls. Add the broth and top with blanched bean sprouts and fresh coriander.