Low fat, plant-based laksa

Before we had kids, my partner and I would always make laksa from scratch at home. It would be spicy, messy and full of chicken. Coconut milk would make the basis of the soup. Since changing to a whole food, plant-based diet we haven't tried to replicate the dish, until now. Even the kids loved this recipe. The cashew butter provides the creamy taste without the saturated fat. Nourishing, delicious and better than the traditional recipe.

INGREDIENTS

Laksa Paste

2 shallots

2 garlic cloves

1 inch of fresh ginger

1 cm slice of galangal, grated finely

1 tablespoon red miso

1 tablespoon cashew butter

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon garam masala

1 teaspoon ancho chili

Zest one lime


Soup

6 cups low salt vegetable stock

2 tablespoons coconut sugar