Asian Recipes
The past weekend was predicted to be filled with big storms, rain, wind, all grey and no sun. The forecast models were not entirely correct though, so we had some rain, some wind and some sun too. No one is complaining :). The temps are dropping however and the only thing I want to do is a curl up with a bowl of soup and listen to some holiday theme novels (audio books).
This Laksa curry is super flavorful, anti inflammatory and delightful. The paste can be made at home and used whenever you want a bowl of the soup or a quick stir fry. Use whatever ingredients you have in the paste and make this curry laksa with noodles or more veggies or crisped up panfried tofu. The spices are toasted then blended or processed with herbs, aromatics, fresh turmeric root and some cashews. The paste is roasted in a little oil to release the flavors, then mushrooms and veggies and cooked for a few. The broth, coconut milk and noodles are brought to a boil and simmered until the noodles are tender and the soup thickens a bit to preference. Fold in some greens, mint and cilantro and serve. Fresh turmeric root adds the bright color to this laksa paste. Use ground turmeric if you cannot find the fresh root. Also try this turmeric root ginger root tea for the fall blues. Turmeric stains, so work carefully whether using fresh or dry.
What are you cooking up this fall?
Golden gorgeous Homemade Laksa Curry paste.
Add veggies of choice to this filling and warming Laksa soup.
Vegan Laksa - Malaysian Curry Laksa Soup Recipe. Homemade Laksa paste with Fresh Turmerci Root. Warming, spicy, flavorful soup for fall and winter. Curry Laksa Recipe. Vegan Gluten-free Soy-free.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Ingredients
Laksa Paste:
- 2 tsp coriander seeds
- 1/2 tsp (0.5 tsp) fennel or cumin seeds
- 1 inch fresh turmeric root peeled if needed(or use 1 tsp or more ground turmeric)
- 1 inch fresh ginger root peeled if needed
- 1 green chile
- 1/2 tsp (0.5 tsp) cayenne or use paprika + cayenne
- 1 stalk lemongrass
- 3 cloves of garlic
- 2 tbsp raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
- a good handful of cilantro with tender stems
- 1 tsp lime juice
Laksa Curry Soup:
- 1 tsp oil
- Laksa curry paste from above
- 2 cups (192 g) sliced white mushrooms
- 3/4 cup (96 g) sliced carrots
- 1/2 to 1 cup (91 g) other veggies of choice sliced or chopped small, such as bell peppers, zucchini, broccoli etc
- 3 cups (705 ml) veggie broth or water
- 13.5 oz (382.72 ml) can coconut milk about 1.5 cups
- 6 to 8 oz (6 oz) brown rice noodles uncooked
- 1 cup (30 g) of chopped spinach or chard
- salt and cayenne to taste
- sugar or sweetener if needed
- cilantro mint for garnish
Instructions
Make the paste:
- Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture.
- Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tbsp or so water if needed. The paste can be refrigerated for upto a week and frozen for longer..
Make the soup:
- Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup.
- Add the mushrooms and cook for 2 minutes.
- Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes.
- Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.
This recipe and image sources are referred in website: Veganricha.com. Thanks so much!
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