Bob Cooks: Vegan Laksa
3 - 4 large green chillies, de-seeded and chopped
2 - 4 toasted small dried red chillies, rinsed
3 tablespoons sliced lemongrass
1 tablespoon shredded galangal or ginger
4 tablespoons chopped red shallots
1 tablespoon chopped garlic
1 tablespoon chopped red turmeric
2 teaspoons toasted coriander seeds, finely ground
½ teaspoon toasted cumin seeds, finely ground
½ teaspoon toasted fennel seeds, finely ground
3 tbsp toasted peanuts
2 cups stock – vegetable stock
3 - 4 tbsp light soy sauce
2 cans coconut milk
3 tbsp coconut cream (to finish the dish with)
2 coriander roots
2 stalks lemongrass, bruised
good pinch of salt
1 dessert spoon white sugar
200g brown rice noodles
200g 2 fresh tofu diced into 1” pieces
200g sugar snap peas
200g baby sweetcorn cut in half lengthways
200g mixed oyster and Shitake mushrooms torn into pieces
2 x pak choi cut into quarters
about 1 teaspoon toasted chilli powder
I x bunch picked coriander
1 x lime
1. Make the paste by pounding the ingredients one at a time in the order given to make a fine paste. Or blend in a mixer, make sure the spices are ground though.
2. Fry the curry paste in the coconut oil for a few minutes until aromatic. Moisten with the coconut cream and continue to simmer for about 5 minutes until fragrant. Season with the sugar and soy sauce, continue to fry for another minute or so before adding the stock.
3. Add the bruised lemongrass, mushrooms and sweetcorn and Simmer for 5 minutes then add the pak choi and sugar snaps and further cook for another minute. Keep warm.
4. Just before serving add the additional coconut cream chilli flakes, coriander and a squeeze of lime. It should taste rich and aromatic, salty and spicy with a nice dappling of oil. However, the soup should not be too reduced or concentrated. It may be necessary to lighten it with a little soup or water.
5. Soak the noodles for 10 minutes in boiling water and drain, distribute between your bowls with the tofu. Ladle over the prepared laksa and finish with coriander.