Spice Up Your Life: A Vegan Laksa Adventure
Hey there, fellow food enthusiasts! Chef Zestina here, ready to whisk you away on a flavorful journey to the heart of Southeast Asia, all from the comfort of your kitchen. We're diving deep into the world of vegan laksa, a dish that's not just a meal, but a vibrant, aromatic experience!
Okay, real talk – sometimes I get a little carried away in the kitchen. My friend, let's call him Duncan, is always telling me to keep it simple. But come on, where's the fun in that? I believe that a truly delicious dish is all about layering flavors and textures, like a culinary symphony that makes your taste buds sing.
The Magic of Laksa
Laksa, oh laksa, where do I even begin? This spicy noodle soup is a hug in a bowl, packed with so much flavor it's unreal. Typically, it has shrimp paste to give it that 'umami' goodness. But, being the plant-powered magician I am, I've got a secret weapon: toasted nori seaweed! Ground up into the spice paste, it gives this vegan version a taste of the sea without any fish involved! It's like a flavor ninja, subtle but incredibly effective.
Building the Flavor
The magic of laksa lies in its aromatic paste. It's like the heart of the whole operation and should be fried slowly to allow all those amazing flavours to develop, the longer the better! We're talking a symphony of shallots, garlic, lemongrass, ginger, chilies, and those sneaky nori sheets, plus all those lovely warming spices like tumeric, coriander, cumin and paprika. The creaminess of coconut milk, the zing of lime, the freshness of sprouts and herbs, and the toothiness of noodles – they all come together for the ultimate culinary experience. This isn't your average meal; it's an adventure for your palate!
From My Kitchen to Yours
So, are you ready to ditch the mundane and dive into something extraordinary? Whether you're a seasoned chef or a kitchen newbie, I promise you'll fall in love with this vibrant, comforting, and totally customizable vegan laksa. Trust me, you’ll want to make this again and again! Let's get cooking!
Yields: 4-6 servings Prep time: 20 minutes Cook time: 60 minutes
Ingredients
For the Laksa Paste
- 3 medium shallots, roughly sliced
- 4 garlic cloves
- 2 lemongrass stalks, white part chopped (reserve the rest)
- 40g (1.5 oz) ginger or galangal, roughly sliced
- 4 fresh red chilies or dried Thai chilies, soaked (adjust to your heat preference)
- 1 tbsp ground nori (about 1 sheet), torn into bits
- 2 tbsp neutral oil
- 1 tsp ground turmeric
- 1 tsp ground coriander (or 2 tsp toasted and ground coriander seeds)
- ½ tsp ground cumin (or 1 tsp toasted and ground cumin seeds)
- 1 tsp sweet ground paprika (optional)
For the Broth
- 1.2 L (5 cups) vegetable stock
- 1.5 tsp fine salt (adjust to taste)
- 400 ml (14 oz) full-fat coconut milk
- Juice of ½ lime (approx. 2-3 tbsp, adjust to taste)
- 1.5 tsp sugar (adjust to taste)
For the Toppings
- Steamed green veggies: broccoli, bok choi, or spinach
- 200g flat rice noodles, cooked
- 250g shop-bought tofu puffs or fried/baked tofu
- 200g fresh bean sprouts, cleaned and blanched
- Fresh coriander, chopped
Method
- Make the Paste: In a food processor or chopper, blend all paste ingredients (except dry spices) until finely shredded. You can use a blender, but be careful of splatter. No water should be required.
- Fry the Paste: Heat oil in a heavy-bottomed pot. Add the paste and fry over low heat for at least 15 minutes, stirring constantly. This builds the flavor depth!
- Add Spices: After 10 minutes, stir in the dry spices and continue frying for a further 5 minutes.
- Simmer: Add the stock, salt, and lemongrass leftovers (apart from the very outer leaves). Cover and simmer for 30 minutes.
- Strain and Stir: Remove the lemongrass bits. Slowly stir in the coconut milk.
- Season: Taste the soup and adjust with salt, lime juice, and sugar as needed. This should be a burst of flavour.
- Assemble: Divide the greens, noodles, and tofu into bowls. Top with sprouts and fresh coriander. Serve immediately and enjoy your amazing homemade vegan laksa!
Zestina's Notes:
- Cheat Alert: Use 3-4 tbsp of shop-bought vegan Thai red curry paste for a quicker version. (Not as authentic, but still delicious!)
- Nori Power: I pre-grind the nori and keep it sealed - perfect for adding that umami kick!
Get in Touch!
I hope you love this recipe as much as I do! If you make it, please tag me on Instagram using #ZestinasKitchen and @ZestinaSpice. I'm so excited to see your takes on this flavorful dish!
Happy cooking!
With lots of love
Chef Zestina