Vegan Laksa - Easy Weeknight meal
Take a premade laksa or red curry paste and jazz it up with some aromatics and finish with Yum Phrik for a quick and delicious dinner in no time. This version if vegan, but you can easily add in prawns or chicken.
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Servings: 4 people
Ingredients
- 200 grams rice noodles
- 500 mL coconut milk
- 1 litre veg stock or water
- 16 tofu puffs
- 4 baby pak choi
Base Ingredients
- 2 cloves garlic
- thumb size piece ginger
- 2 stalks lemongrass
- 4 tbsp vegan laksa paste
- 1 tbsp Funky Vegan
- 2 tbsp sunflower oil
Toppings
- 100 g beansprouts
- 1 bunch coriander
- 2 tbsp Yum Phrik
- 1 lime
Optional (see recipe, I like to add veggies)
- 1/4 aubergine
- 1 sweet potato
Instructions
- Heat the oil in a soup pan. Add the ginger, garlic, lemongrass and chilies and stir over medium heat until fragrant but not burned.
- Add the laksa paste (and funky vegan if using) and mix until fragrant.
- Add stock and mix well and bring to a boil.
- Reduce heat to a simmer, add noodles, tofu puffs and coconut milk. Cook for 5 minutes.
- Check noodles regularly to see if they are cooked. The longer they soak the quicker they will cook in the soup.
- Add pak choi. Taste and adjust seasoning if necessary.
- Using tongs or a spaghetti spoon divide noodles between bowls.
- Add tofu puffs and pak choi. (Add extra veg if using). Pour soup over noodles.
- Add a spoon of Yum Phrik, beansprouts, and coriander. Serve with wedge of lime.
Optional Veg
- Peel sweet potato, cut sewet potato and aubergine into bite-sized chunks.
- Toss both with a little oil (only the oil) from Yum Phrik.
- Air-fry for 7 minutes or until cooked through.