Ok, so I think that Asian recipes are my favourite to play with.. This Malaysian Laksa is full of flavour.
Also, I personally think it tastes better the next day. So if you make the soupy bit and leave it in the fridge over night, warm it up the next day and add the other ingredients it’s deliciousness.
What you need..
- can of light coconut oil
- pint of veg stock
- small red chilli
- handful of coriander
- 2 cloves of garlic
- 2 shallots
- inch of fresh ginger
- tbsp cumin
- tsp paprika
- tbsp turmeric
- 2 drops doterra lemongrass essential oil (or a stick of lemongrass)
- tsp coconut sugar
- tbsp tamari soy sauce
- bean sprouts
- rice noodles
- baby corn
What to do..
- First you need to make a paste.. So using a blender (I used a hand blender) blend up the chilli, coriander, garlic, shallots, ginger, cumin, turmeric, paprika, sugar, tamari and if you are using lemongrass oil then add that. I used a drop of the coconut milk to make it blend easier.
- Pour the veg stock into a saucepan and add the coconut milk and paste. If you are using a lemongrass stick, add that and simmer mixture for 10 minutes.
- (Take out the lemongrass stick if used) Chop up the corn and mushrooms. In a pan, saute the corn, mushrooms, bean sprouts, rice noodles and spinach in olive oil and a splash of tamari soy sauce.
- Transfer veggies to a bowl, pour over the soup and add a squeeze of lime. I topped mine with some extra raw beansprouts and fresh coriander.
You will probably have soup left over so keep that in the fridge and saute the veggies fresh next time you have it.
Don’t forget to tag me on Instagram if you make this delicious Malaysian Laska.