Malaysian Recipe: Laksa

The Laksa is a national dish of Malaysia. There are different varieties and this is a simple vegetarian curry version. Rice Noodles in a spicy coconut milk curry soup and served with herbs and beansprouts. A very flavorful and tasty complete meal. For the paste use the large Asian chili that are often found in Malaysian and Indonesian cooking. They are not too hot and have a great taste. If you cant find all the ingredients for the paste, you can also buy already prepared ones.

Ingredients

• 200 g Rice Noodles (prepared)
• 200 g Tofu diced
• 3 cups Beansprouts
• 1 cup Coriander
• 1 cup Mint
• 3 tbsp Lime Juice
• 250 ml Coconut Milk
• 3 tbsp Soy Sauce
• 800 ml Stock (Mushroom)
• 2 tbsp Oil

Paste

• 1 Onion chopped
• 1 tbsp Lemongrass chopped
• 1 tbsp Turmeric Root (or 1/2 tsp Powder)
• 1 tbsp Ginger chopped
• 4 Cloves Garlic chopped
• 1 handful Cashews (soaked for 30 min)
• 1-2 dried Chili (soaked for 10 min)
• 5 large Chili chopped

Instruction

1. Put Onion, Lemongrass, Turmeric, Ginger, Garlic, Cashews and Chili into a Blender and grind into a paste. For the large Chili use the big not so hot asian variety.
2. Fry the Tofu and put aside. You can deep or shallow fry.
3. Heat 2 tbsp Oil and fry the Paste for 4-5 minutes on a medium flame.
4. Add Coconut Milk, Mushroom Stock and Soy Sauce, mix well and bring to boil.
5. Add the Tofu and let it simmer for 2 minutes.
6. Add the Lime Juice and and turn off the heat
7. Mix Beansprouts, Coriander and Mint and serve with Soup and Noodles.

Author: The International Vegan
Date: 13. January 2016