Gluten Free | Dairy Free | Egg Free | Nut Free | Vegan | Serves 4

Combining a variety of beneficial, natural anti-inflammatory ingredients with creamy coconut milk and nourishing aromatics, this laksa recipe is warming and satisfying.

Ingredients

Laksa Paste
2 1/2 cm (30g) ginger, roughly chopped
2 1/2 cm turmeric (or 2 tablespoons turmeric powder)
3 cloves garlic
2-3 large red chillies, roughly chopped
4 coriander roots (leaves reserved for garnish)
2 stalks lemongrass, chopped
2 purple shallots
6 kaffir lime leaves
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon black pepper
1 tablespoon natural salt flakes
3 tablespoons coconut aminos or tamari
3 tablespoons virgin coconut oil

Laksa soup
3/4 cup laksa paste
500 ml coconut milk
1L good quality vegetable stock
400g firm tofu, cubed
200g bean thread vermicelli noodles
1 bunch pak choy, cut into quarters
2 stalks celery, finely sliced
1 cup bean shoots
1/2 cup fresh coriander leaves
Juice of 1 lime
Natural salt flakes

Method

1. To make the laksa paste, add all ingredients to a blender or food processor. Blend into a smooth, paste-like consistency,
scraping down the sides in between. The laksa paste can be made in advance and stored in the refrigerator for up to 5
days, or frozen for up to 3 months.
2. To make the laksa soup, place a medium saucepan or wok over medium-high heat. Add 3/4 cup of laksa paste and sauté
for 2-3 minutes until fragrant and lightly caramelised.
3. Add coconut milk and bring to a boil, stirring constantly. Add stock and tofu. Bring to a gentle simmer and allow to cook
for 2-3 minutes. Season to taste.
4. To serve, prepare the vermicelli noodles according to package instructions. Drain and divide into 4 serving bowls. Add 1/4 pak choy and celery slices to each. Ladle hot laksa soup and tofu over noodles. Garnish with bean shoots, fresh coriander leaves and a squeeze of lime.

Enjoy!