We came across this vegan Laksa recipe from the The Cook And The Chef (You can see the youtube video of the episode here.) and I decided to take on the challenge of making my own Laksa paste! You know, making something form scratch is pretty satisfying sometimes.
I substituted a few things on the recipe that I couldn't find (I also forgot to grab a lime form the shop and there were none at any supermarkets in Brunswick!!!!). Instead of using Kaffir lime zest in the paste, I put Kaffir lime leaves in the soup.
2 medium onions, chopped
2 cloves garlic
2 stalks lemongrass, finely sliced
1 tablespoon chopped
30g macadamia nuts
1 tablespoon coriander
1 teaspoon turmeric powder
3 coriander roots
½ small bunch coriander leaves
300ml coconut milk (Chef's Choice)
600ml vegetable stock
1 bok choy, cut into ¼ lengthways
2 teaspoons crispy shallot
MethodBlend all the paste ingredients in a blender until it becomes a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup.
Heat 30ml of oil in a saucepan and add about four tablespoons of the laksa paste. Fry until fragrant. Add coconut milk (and 3 Lime Leaves) and simmer for 10 minutes. Add the stock and simmer for 15 minutes. Add bok choy and tofu and simmer for a few minutes. Season with
I reckon it tasted pretty damn good and authentic. Not too hard to make too.