Vegan Malaysian Laksa Curry
If you love Asian curries, you’ll love this Malaysian laksa recipe, shared by Le Cordon Bleu-trained Chef Guntas.
Ingredients
Laksa Paste
- 6-7 medium shallots
- 5-6 garlic cloves
- 1 lemongrass stalk, white part chopped
- 40 g ginger, sliced roughly
- 3-4 fresh red chillis
- 1 inch fresh turmeric
- 1 tsp coriander powder
- ½ tbsp cumin powder
- ½ cup coconut milk
Broth
- 2 cups veggie stock
- 400 ml coconut milk
- 1 tbsp light soy sauce
- 1 bruised lemongrass stalk
- 1 tsp coconut sugar
- 2 tbsp chilli oil
Veggies
- 2 carrots, diced
- 4-5 baby corn, chopped
- 100 grams tofu, cut into cubes and stir fried
- Handful of basil leaves
Noodles
- 200 grams noodles, cooked as per package instructions
Instructions
- Place all the paste ingredients in a blender and process until finely shredded.
- Heat up 2 tbsp of oil in a pot on medium heat. Add the laksa paste and fry it slowly for at least 15-20 minutes, stirring the whole time.
- Next, stir in the coconut milk and add in stock, 1 tsp of salt and the bruised lemongrass. Simmer for about 30 minutes.
- Add the light soy sauce and sugar; and add the chopped veggies along with the basil. Let it simmer until the veggies are almost cooked.
- Fish out the lemongrass bits with a slotted spoon and discard.
- Taste the soup and season to taste.
- Put your noodles in a sieve and drop it into the Laksa broth for 3/4 minutes while simmering.
- Divide the veggies, noodles and tofu puffs between 2-3 bowls. Top with the broth, blanched sprouts and fresh coriander and chilli oil.
