Vegan Laksa

Vegan Laksa

(Serves 4)

INGREDIENTS

1 chilli, thinly sliced

1 head broccoli, broken into small florets

1 onion, finely sliced

1 handful green beans, ends removed

2 carrots, sliced

1 handful snow peas, de-stringed

2 bok choys, chopped in half lengthwise

1 lemongrass stalk, chopped

300g firm tofu, cut into cubes

1 packet (330g) brown rice noodles, soaked in boiling water

1 tsp red thai curry paste

1 tbsp malaysian curry powder

2 tbsp raw sugar

1.5 cups whole food coconut milk (see below)

6 tbsp soy sauce

3 cups water/ or vegetable stock

1 handful bean sprouts

1 bunch fresh coriander, roughly chopped

2 kaffir lime leaves (finely shredded)

METHOD

Prepare the Whole Food Coconut Milk:

Carefully open the top of a fresh young coconut with a chef knife or other suited tool. Spoon out the flesh and pour the liquid into a high speed blender. Blend until smooth.  Alternatively put 1 cup shredded/desiccated coconut and 4 cups water into a high speed blender. Blend to a liquid then use within the recipe.

Add a splash of water to a hot wok and add the onions and curry paste and fry for 2 minutes. Add the Malaysian curry powder and continue to stir over heat for two minutes. Add 2 cups whole food coconut milk and the chopped lemongrass. Add the chopped tofu cubes,  6 tbsp of soy sauce, the 3 cups of water and the chopped carrots. Bring to the boil and add the broccoli florets. The add the snow peas and beans and cook for 2 minutes. Add the bok choy and stir. Finally add the drained noodles and mix well. Serve topped with bean sprouts, chilli & coriander.

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