For Laksa Paste:
2-3 teaspoons each turmeric powder, curry powder, coriander
2 Tablespoons lemongrass from jar
1 Tablespoon grated ginger
2 Tablespoons Chilli sauce (more or less to taste)
pinch of sugar, salt and black pepper to taste
1-2 onions, diced
chopped garlic (to taste.. I use lots!)
1 can of coconut milk
6 cups of vegetable stock
vegetables, chopped (I use a few small bunches of bok choy, 2 carrots, and a large handful of mushrooms)
tofu, chopped (up to you which one you use)
noodles (once again, up to you)
First, combine the ingredients for the laksa paste in a small bowl, with a little bit of the stock to make it nice and paste-like. Mix well. Set aside.
In some oil, gently fry onion and garlic, I usually add a little stock to the oil at this stage.
Add paste mix and stir in. when
Add stock and coconut milk until they’re just about to boil.
Stir regularly while adding in vegetables and tofu. (Obviously some ingredients may take longer to cook, so for example I would add carrots first but add bok choy only a few minutes before serving)
Whilst still regularly stirring, add noodles.
Simmer and stir for a few minutes until noodles are evenly distributed throughout soup and vegetables are nice and cooked.
Taste, and add more chilli if desired.
I made this recipe from the ingredients I had at hand, because all the laksa pastes in my super market have shrimp. It was a hit, and I’m probably going to make it at least every fortnight now!
Experiment with different vegetables and enjoy!