Vegan Laksa

Posted by EsyRecipes Sunday, January 17, 2010

Discription:This is very tasty soup.try it and Enjoy!!
  • 8 oz dried rice noodles ( use tofu noodles)
  • 1 cup shallots chopped ( use red-onions)
  • 1 stalk lemon-grass, white part only-crushed ( use a zest of a lime)
  • 2 tsp. Sambaal Oelek
  • 2 tsp. ground coriander
  • 2 tsp. curry powder (did not use)
  • 1 tsp. paprika (used 2 tsp.)
  • 1/2 tsp. turmeric
  • 1/2 tsp. cayenne ( used red-chilly powder instead)
  • 1 tbls. canola oil (used coconut oil)
  • 31/2 cups vegetable stock (used a water+ veggie bullion)
  • 1 tbls sugar
  • 1 tsp. salt
  • 1/4 tsp. fresh ground pepper
  • 1 14oz can of coconut milk (use lite coconut milk)
  • 8 oz extra firm tofu - cubed
  • 1 cup bean sprouts, blanched 
  • 3 scallions (omitted by me)
  • 1 cucumber, peeled and diced
  • 1 bunch cilantro (none at home! )
  • 1 cup pineapple (no way!!)
  • Lime wedges to serve
  • 2 cups of assorted frozen veggies.
How to make:
  • Cook noodles as per directions.
  • Make a paste of shallots,lemongrass,sambal oelek and ginger. 
  • Add to it coriander,curry powder,turmeric,paprika and cayenne pepper and make a smooth paste.
  • In a large pot...medium heat..add the oil..then add the shallot mixture from above and cook it for about 3 minutes, stirring well...adding a little stock to make sure it does not burn.
  • Then add the frozen veggies (if using)....stir it well...and add the rest of the stock.
  • Reduce the heat...add the sugar,salt and pepper. 
  • Simmer for 20 minutes...then add the coconut milk and heat it through without letting it boil. 
  • Add the noodles and the tofu ( toaste the tofu in a pan lightly- can omit this step) and simmer for 5-7 minutes.
  • To serve...add the cucumber, scallions (if using) in a bowl. Pour the laksa over it and garnish with cilantro..pineapple (if using). Plop a lime wedge or half on the side too!!


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