VEGAN CURRY LAKSA
Serves: 4
 
INGREDIENTS
For the laksa paste:
  • 4 dried red chiles
  • 4-5 garlic cloves, unpeeled
  • 1 2 inch nugget of ginger, peeled and thinly sliced
  • 1 medium onion, chopped
  • 3 lemongrass stalks, outer layers removed, chopped
  • 1½ inch piece turmeric root, peeled and thinly sliced (or substitute with ½ teaspoon ground turmeric)
  • ½ tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons curry powder (or make your own: mix ground coriander, ground cumin, ground ginger, ground cardamom, ground cinnamon, red chilli powder, ground black pepper, and dry mustard)
  • Salt, to taste
  • 2 tablespoons light soy sauce
  • ¼ cup vegetable oil
For the soup:
  • 2 tablespoons vegetable oil
  • 500 ml coconut milk
  • 2 cups homemade vegetable stock
  • 2 cups of chopped veggies (a mix of carrots, long beans, broccoli - optional)
  • 2 teaspoons brown sugar
  • Salt, to taste
To serve:
  • Wide rice noodles, cooked according to package instructions (not vermicelli)
  • 2 medium cucumbers, cut into matchsticks
  • Bean sprouts, crispy fried onions*, chopped green onions, mint leaves, crushed peanuts, lime wedges, sambal oelek
INSTRUCTIONS
To make the laksa paste:
  1. Place the dried red chiles in a small bowl and cover with boiling water. Let it soak for 10 minutes, until soft. Remove stems and seeds.
  2. Meanwhile, heat a dry pan over medium high heat and toast the garlic and ginger, stirring occasionally until slightly charred. Remove from heat. Peel the garlic cloves.
  3. Purée the chiles, garlic, ginger, onion, lemongrass, turmeric, spices, soy sauce, and vegetable oil in a blender until it forms a smooth paste.
To make the soup:
  1. Heat oil in a large saucepan over medium-high heat. Add the laksa paste and cook, stirring often until paste is slightly darkened, about 2 minutes. Add half of the coconut milk, and cook for 5 minutes until little reduced.
  2. Add remaining coconut milk, vegetable stock, any veggies (if using), and let it come to a boil. Reduce heat and let it simmer for another 10-12 minutes. Add brown sugar and salt, taste to adjust seasoning.
  3. Divide noodles among the bowls and ladle soup over it. Top with cucumber matchsticks, bean sprouts, fried onions, green onions, mint leaves, and serve alongside crushed peanuts, lime wedges and sambal oelek (if using).
*Note:
For fried onions: Thinly slice 1 medium sized onion and coat with lemon juice. Heat vegetable oil in a pan over medium high heat, and fry the onions until crispy and browned. Remove from heat and lay on a paper towel to absorb excess oil.
Recipe by Sprig & Vine at http://sprigandvine.in/vegan-curry-laksa/