Vegan Laksa Recipe
4 Garlic cloves
1 Inch ginger
2 Lemongrass stalks
1 bunch coriander stalks (save the leaves for garnish)
1 tsp Black pepper
3 Star anise
3 Cardamon pods
1 Tin coconut milk
200g Rice noodles
2 Large handfuls of seasonal vegetables - I used pumpkin, swiss chard, leeks, carrots, celery
1️⃣Make a quick paste by combining all paste ingredients with a splash of water into a blender and blend until smooth.
2️⃣Heat 1 tbsp coconut oil and fry the paste for 1-2 minutes until lightly cooked and fragrant. Add the dry spices and fry for 1 minute more.
3️⃣Add the coconut milk to the paste with 2 tins of water, add the star anise and cardamom and gently bring to a boil and then simmer for 15mins to create a flavourful soup base. Season to taste.
4️⃣Once the soup has developed flavour, add the vegetables and simmer until cooked. While the veggies are cooking, cook the rice noodles according to pack and rinse under cold water.
5️⃣Divide the noodles into deep bowls, ladle over the vegetables and soup, top with the remaining coriander, lime or lemon wedges and cashews.