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.
- 30 mins cooking
- Serves 6
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Ingredients
Laksa paste
- 7 dried medium red chillies
- 1/2 cup (125ml) boiling water
- 1 tablespoon peanut oil
- 3 clove garlic, quartered
- 1 medium brown onion, finely chopped
- 10 centimetre stick (20g) fresh lemongrass, finely chopped
- 4 centimetre piece (20g) fresh ginger, grated
- 1 tablespoon (20g) macadamias, halved
- 1 tablespoon coriander root and stem mixture
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoon salt
- 1/4 cup loosely packed mint leaves
Vegetable laksa
- 700 gram 700g butternut pumpkin, diced into 2cm pieces
- 5 (300g) baby eggplants, thickly sliced
- 3 cup (750ml) vegetable stock
- 1 2/3 cup (400ml) coconut milk
- 250 gram rice stick noodles
- 500 gram bok choy, coarsely chopped
- 2 tablespoon lime juice
- 1 1/4 cup (100g) bean sprouts
- 6 green onions, thinly sliced
- 1/2 cup loosely packed fresh coriander leaves
- 1/2 cup loosely packed mint leaves
Method
Vegetable laksa
- 1LAKSA 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.
- 2Place 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.
- 3Meanwhile, place noodles in large heatproof bowl. Cover with boiling water and stand until just tender; drain.
- 4Stir 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.
