Vegan Laksa Vegan Recipes Malaysian Noodle Soup Sanjeev Kapoor Khazana

VEGAN LAKSA

Ingredients

6-8 dried red chillies, soaked for 1 hour and drained
8-10 cashew nuts, soaked for 1 hour and drained
6-8 garlic cloves
1 inch ginger, roughly chopped
1 inch lemongrass stalk, chopped
2 tbsps coriander seeds
2 fresh red chillies
1 medium onion, roughly chopped
tsp turmeric powder
Salt to taste
3 cups vegetable stock
3 tbsps oil
1 cup coconut milk
100 grams firm tofu, cut into 1 inch cubes
200 grams boiled noodles
25-30 small broccoli florets, blanched and drained
1 medium carrot, peeled, cut into thin roundels, blanched and drained
10-12 snow peas, diagonally halved, blanched and drained
cup sauted mushrooms
Diagonally sliced red chillies for garnish

Method

1. Put the soaked red chillies, cashew nuts, garlic, ginger, lemongrass stalk, coriander seeds, fresh red chillies, onion, turmeric powder and salt into a blender jar and blend to a coarse paste. Add cup water and blend to a fine paste.
2. Heat 2 tbsps oil in a deep pan. Add the blended paste and saut for 3-4 minutes.
3. Add 1 cup water and mix well. Cover and cook for 3-4 minutes or till the oil separates.
4. Add vegetable stock, mix and cook till it comes to a boil.
5. Add coconut milk, mix and cook for 5 minutes. This is the laksa soup.
6. Heat remaining oil in a non-stick shallow pan. Place the tofu cubes and cook on high heat for 1 minute. Flip each tofu cube and cook the other side for 1 minute as well.
7. To serve, place a portion of the noodles in a serving bowl. Add 4-5 blanched broccoli florets, a few carrot roundels, a few snow peas halves and a portion of the sauted mushrooms. Arrange a few tofu pieces, pour a portion of the soup and garnish with red chillies. Serve hot.

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