Vegan Laksa by Happy Ongpauco-Tiu

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Ingredients:

Adjust Servings
1tbsp coconut oil
3cups vegetable or mushroom stock
1cup gata or coconut milk from can
1/2cup green beans trimmed
1/2cup whole Shitake mushrooms, soaked ( use water as stock)
1pack vermicelli noodles
1bunch native peachy
1cup toge
Laksa Paste
8small dried chillis
5 shallots ( small red onions) chopped
1inch ginger, finely chopped
3cloves garlic
2large lemon grass stalks, trimmed and chopped
2tsp coriander seeds
1tsp paprika
5sheets nori
2tsp vegan fish sauce
Mash paste in a mortar and pestle, lightly pan roast the paste. Use as stock. Laksa Soup
GARNISH
1/4cup fried tokwa, cubed
nor
cilantro
calamansi wedges

Directions

1.
Simmer 2 cups water, add the Laksa paste. Add 3 cups of the mushroom stock.
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2.
Cook the Vermicelli noodles in it, when soft, remove and set aside to prevent it from going soggy.
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3.
Boil in vegetables on the same broth; Shitake, Carrots, Bell pepper. Pour in coconut milk, add peachy and toge last.
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4.
Add Vermicelli noodles again and garnish.
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