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  • Rebecca Stonor

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

1 tablespoon liquid aminos

Juice of 1 lime, adjust to taste

Vietnamese mint


Toppings

Dried rice flat rice noodles, one packet

1 large carrot, julienned

1 cup mung bean sprouts

1 cup finely sliced greens (kale, spinach or bok choy)

200g tofu, cut into 1 cm pieces

2 king oyster mushrooms, sliced

Coriander and chives to garnish

Lime cheeks

Nori sheets, finely sliced

Sambal olek to taste


METHOD

Blend laksa paste ingredients in a food processor and dry fry in a large saucepan. Add a tiny splash of water if it begins to stick and caramelise. Cook until fragrant. Add soup ingredients and simmer for about 15 minutest. Prepare noodles according to directions on packet. Fry king oyster mushroom slices in a non stick pan until they begin to slightly brown. Prepare other toppings.


Arrange the bowl with noodles on the bottom, add greens, sprouts, carrot, tofu and mushrooms. Spoon over hot soup. Garnish with herbs, lime cheeks and nori. Add sambal olek to taste. So good!

JUST. EAT. PLANTS.

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