Vegan Laksa by Happy Ongpauco-Tiu
admin
March 26, 2024
easy
Reviews
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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3 Comments
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