Vegetable laksa

Spiced with a made from scratch paste, this vegetable laksa soup is fragrant, spicy and incredibly satisfying. The crisp sprouts, added at the last moment, offer a crunchy contrast to the tender vegetables.
The Complete Book of Modern Asian

Vegetable laksa



Laksa paste


1.LAKSA PASTE: Cover chillies with the boiling water in small heatproof bowl; stand 10 minutes; drain. Blend or process chillies with remaining ingredients until mixture forms a smooth paste. Measure 1/2 cup of the paste for this recipe and freeze remaining, covered, for future use.
2.Place 1/2 cup of the paste in large saucepan. Cook, stirring, for about 1 minute or until fragrant. Add pumpkin and eggplant; cook, stirring, for 2 minutes. Add stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, for 10 minutes or until vegetables are just tender.
3.Meanwhile, place noodles in large heatproof bowl. Cover with boiling water and stand until just tender; drain.
4.Stir bok choy into laksa; return to a boil. Remove from heat. Stir juice into laksa. Divide noodles among serving bowls; ladle laksa over noodles and sprinkle with combined sprouts, onion and herbs.

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