Name: Vegetable laksa
Cook time: 30 min
Total time: 30 min
Yield: 6
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; 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

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

Serves 6

Cook

30M

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

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

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.

Women's Weekly Food

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