Vegetarian Laksa
Asian coconut soup with homemade laksa paste, tofu, snow peas, noodles, and peanuts
Contents
Ingredients
For the soup
- Splash of neutral oil
- 200g snow peas (peultjes)
- 200g tofu, in cubes
- 200g rice noodles or mie noodles
- 1 thumb of ginger, grated
- 500ml coconut milk
- 250ml vegetable stock
- 1 tablespoon soy sauce
- 1 stalk lemongrass
- 1 teaspoon turmeric
- Handful of cilantro
- 1 dried chili pepper, in fine rings
- 1 spring onion, finely chopped
- Handful of peanuts, finely chopped and toasted
For the laksa paste
- 3 dried red chili peppers (soaked in hot water)
- 1 shallot, finely chopped
- 2 cloves of garlic, finely sliced
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds (djintan)
- 1 teaspoon sugar
- 2 pieces of fresh turmeric, finely chopped
- Salt and pepper
- Vegetable oil
Instructions
Step 1: Make the laksa paste
Soak the dried red chili peppers in hot water for about an hour, until soft. Chop them roughly and add to a mortar. Pound the chilies fine and add the remaining paste ingredients bit by bit, until everything is finely ground. Season with salt and pepper and stir in a little oil. Once the mixture looks like a firm paste, it’s done.
Step 2: Fry the tofu and snow peas
Heat a splash of neutral oil in a large pan. Add the grated ginger and fry for a minute. Then fry the snow peas together with the tofu until crispy, and stir in 2 tablespoons of the laksa paste.
Step 3: Build the soup
Let the flavors infuse over low to medium heat, then add the coconut milk and vegetable stock. Stir with a wooden spoon. Add the soy sauce, lemongrass, and turmeric. Taste and add more paste if you like.
Step 4: Cook the noodles
Meanwhile, cook the rice noodles according to the package instructions, drain, and divide over bowls.
Step 5: Serve
Ladle the laksa over the noodles and finish with the fresh cilantro, spring onion, chopped peanuts, and chili rings.
Tips
Leftover laksa paste freezes well in freezer bags. If you’d rather use store-bought paste, you’ll need about 2 tablespoons.