Let’s plunge back into the delectable world of spices and coconut milk in Southeast Asia—because it’s just so good. Laksa, an iconic street food known in Singapore, Malaysia, and Indonesia has gained fame around the world for its creamy and rich flavors that warm you from the inside out. Peddled all over Southeast Asia, this beloved dish comes in many flavors and styles, and there is no one way to cook it. Here’s my favorite vegan variation, so get your spoons ready—we’re diving in!
Spicy Vegan Laksa
400 g rice noodles
1 bulb garlic, peeled
1 medium onion, peeled and quartered
1 Tbsp. peeled and chopped fresh ginger
1 Tbsp. peeled and chopped fresh turmeric
3 Tbsp. coconut oil
5 small chilies
4 cups water
2 Tbsp. miso paste
1 1/2 cups coconut milk
2 tsp. tamarind paste
2 tsp. soy sauce
2 curry leaves
300 g tofu, cubed and fried
Bean sprouts, to taste
Cilantro, to taste
Minced chilies, to taste
1 lime, cut into wedges
- Soak the rice noodles in hot water until tender, about 20 minutes.
- To make the chili paste, combine the garlic, onion, ginger, turmeric and chilies with 1 tablespoonful of the oil.
- Heat the remaining coconut oil in a large pot on medium heat. Add the chili paste and cook, constantly stirring, until slightly darkened and aromatic.
- To make the broth, combine the water, miso paste, coconut milk, tamarind paste, soy sauce and curry leaves. Add the broth to the chili paste and bring to boil.
- Reduce the heat to a simmer and add the tofu. Simmer for 5 minutes.
- Pour over the noodles in individual servings. Top with the bean sprouts, cilantro, and minced chilies and squeeze the lime into the soup before eating.
Makes approximately 5 servings
Posted by Edwina Baier