Friday, February 10

Veggie Laksa

So, because of THIS (<--- stupid thing I wish I'd never heard about), I've been trying to go more vegan -- making the effort to cut out dairy and eggs except for every once in a while as an added indulgence. Of course, this means I have to search for recipes that are non-vomitous AND non-dairy/non-meat/non-egg.

I found this:
Veggie Laksa
salad & noodles-5

"Laksa" is a yummy coconut milk based noodle soup that is a fusion of Malay/Chinese elements, most often found in Malaysia and Singapore. You can make it with any thickness of rice noodles, I'm using regular width but I'm sure vermicelli is yummy, and probably extra wide too. I'm definitely NOT going to make my own curry paste -- so I'll invest in a ready-made Laksa or Thai curry paste; check your local grocer. For your two cups of mixed chopped vegetables, I suggest (and so does the author of this recipe) red pepper, carrot, and zucchini julienned ... or cut into baton-like strips. Recipe serves three.

I think Laksa Soup has the potential to become a much loved weekly menu item.


3/4lb [350g] rice noodles
2oz [60g] Laksa paste or other Thai curry paste
1 Lg can [1 1/2 cups] coconut cream
2 cups mixed chopped vegetables (see note above)
Handful of fresh basil leaves

What to do with your ingredients:

Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.

Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.

To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.

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