There are weeks when all I crave, every single day, is soup. Nourishing, restorative, clean and spicy Asian style soups to be precise. Give me a steaming bowl of Pho or an amazing laksa and I’m happy.
This vegetarian laksa style soup is simple to prepare and tastes amazing; the way only a totally ‘from scratch’ laksa can taste
4 cloves garlic
4 small shallots
The roots of 3 coriander stalks
2 stalks of lemongrass, top removed, white lower part reserved
Thumb size knob of ginger
1 large red chilli
1 teaspoon ground turmeric
4 kaffir lime leaves
1 tablespoon ground cumin
1 tablespoon ground coriander
Peel and roughly chop the shallots, garlic and ginger and give the lemongrass a bash.
Combine all the paste ingredients in a blender, food processor or mortar and pestle and work it into a paste.
Laksa Soup and accompaniments
3 tablespoons coconut oil
400ml can of coconut milk
1 tablespoon soy
Juice of one lime
1 tablespoon palm or brown sugar
750mls of vegetable stock
2 handfuls bean sprouts
2 cups shredded mixed vegetables such as carrot, snow peas, capsicum etc.
Handful roughly torn coriander leaves
500g fresh rice vermicelli noodles
250g thick Hokkien style egg noodles
After making the paste, add the oil to a large pot and put on medium heat.
When the oil is hot, add the paste and fry while stirring for a few minutes. When the paste is fragrant, add the coconut milk, stock, soy, lime juice and sugar and allow to simmer for 5 minutes.
Meanwhile, loosen the two types of noodles in boiling water and then drain
Divide noodles, bean sprouts, shredded veggies and coriander leaves into bowls. Top with soup and serve.
For more vegetarian recipes, head here.