This spectacular laksa has been shared with us by Bec Allum from Thermobexta. It is from her book Main Meals Made Easy. Laksa is a 'simple yet complex' soup that you can find the world over. Many laksas have fish sauce in them, so this vegetarian version is perfect for those who don't want to use animal products. With this recipe you will make enough paste for two lots of the recipe, so you get more bang for your buck. Pop the second lot of paste in the freezer for another night. While it may LOOK like a lot of ingredients, if this is a recipe you think you will make regularly it's a great idea to invest in more of each ingredient and store it for next time. The lemongrass, chillis, coriander roots, ginger and chillies can all be kept in the freezer, so stock up when you see them on special!
Recipe Tester Feedback: "Best laksa I have tasted! This soup is so yummy, and you feel quite the master in the kitchen when you say you've made your own laksa paste!" - Claire K.
No: Gluten / Dairy / Egg
Preparation Time 15 minutes paste + 30 minutes laksa
Cooking Time 30 minutes
Can be frozen
- onion - 200g, red, peeled and roughly chopped
- fresh coriander - 50g, roots and stems only
- coconut oil - 40g
- water - 40g
- ginger - 30g, sliced into thin coins
- lemongrass - 20g, trimmed and cut into 1cm lengths
- macadamia nuts - 20g
- garlic cloves - 5, peeled
- chillies - 5, birds eye, roughly chopped (seeds and membranes removed if you prefer mild)
- turmeric - 2 tsp, ground
- dried coriander - 2 tsp, ground
- cumin - 1 tsp, ground
- paprika - 1/2 tsp, mild
- salt - 1 tsp
- coconut cream - 400ml tin
- water - 650g
- salt - 1.5 tsp
- tofu - 300g, firm, diced into 1.5-2cm cubes
- carrots - 150g, peeled, thinly julienned, cut into 5cm lengths
- green beans - 150g, cut into 5cm lengths
- lime juice - 15g
- vermicelli noodles - 200g, bean thread
- water - boiling
- To serve:
- bean sprouts
- fresh coriander - leaves
- spring onion - sliced
- tomato - diced
- cucumber - diced
- lime - wedges
- chilli - sliced
- Add the onion (200g), coriander roots and stems (50g), oil (40g), water (40g), ginger (30g), lemongrass (20g), macadamia nuts (20g), garlic cloves (5), chillies (5), turmeric (2 tsp), ground coriander (2 tsp), cumin (1 tsp), paprika (1/2 tsp) and salt (1 tsp) to the bowl. Blitz Speed 8 / 30 seconds, measuring cap on. Scrape down sides.
- Blitz Speed 8 / 15 seconds, measuring cap on. Scrape down sides.
- Repeat Speed 8 / 15 seconds, measuring cap on. Scrape down sides.
- Scrape paste out into a small bowl and weigh. Return half to mixer bowl.
- Transfer the other half of the paste mixture into a jar or snap lock bag. This is enough to make a second batch of laksa. Freeze for up to 3 months.
- To the paste in mixer bowl, add coconut cream (100g only). Program 6 minutes / Steaming Temperature / Speed 1, measuring cap off. Put the internal steaming basket on top of the lid to prevent splatters.
- Add remaining coconut cream, water (650g) and salt (1.5 tsp) to the bowl. Program 10 minutes / 100C / Speed 1, measuring cap on.
- Add tofu (300g), carrots (150g), beans (150g) and lime juice (15g) to the bowl. Program 9 minutes / 100C / Reverse+Stirring Speed, measuring cap on.
- While the soup is cooking, place noodles (200g) in a bowl and cover completely with boiling water. Leave for 3 minutes, or until tender. Drain and divide between serving bowls.
- Pour hot soup over noodles, evenly dividing ingredients between bowls.
- Top with bean sprouts, coriander, spring onion, tomato, cucumber, lime and chilli.