Xiengni's Vegan Laksa

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Step 1.

First, soak the dried chillies in boiling water in a heatproof bowl.

Step 2.

Now let's make the spice paste. Roughly chop the ginger, peeled shallots and one lemongrass stalk. Add to a blender along with your garlic and 3 tbsp of vegetable oil. Blend the ingredients till it forms a purée. This is your garlic paste.

Step 3.

Add your garlic paste to a large non-stick wok, pour in 200ml of vegetable oil and let this cook for 30 mins on a medium-low heat.

Step 4.

Meanwhile, roughly chop the fresh chillies and tomato. Blend the drained dried chillies, chopped chillies and tomato with 2 tbsp of vegetable oil in the same blender till it forms a purée. This is your chilli paste.

Step 5.

Now add the chilli paste to your wok and give it a good mix. Let it cook until the oil separates from the paste.

Step 6.

Add in miso paste, turmeric, curry powder and coriander powder before squeezing in the juice of a lime and giving it a good mix. Next you’re going to want to add in the sugar, tamarind paste, coconut milk, stock, and a smashed lemongrass stalk along with a small handful of coriander leaves and 12 curry leaves.

Step 7.

Bring the laska broth to a boil then let it simmer on a low heat for 25 mins.

Step 8.

Meanwhile, chop your tofu into halves then into quarters. Add cornflour, salt, pepper and Chinese five-spice to a large bowl and thoroughly mix the tofu in.

Step 9.

Get a pan on medium-high heat, pour in a glug of oil and fry your tofu until crispy. Set aside.

Step 10.

Thoroughly mix your oyster mushrooms in the same five-spice cornflour mix before chucking them in the pan. Fry on each side for a few mins each until crispy and set aside.

Step 11.

Whack your noodles into a large heatproof bowl with boiling water. This will take 3-4 mins to cook. Drain, rinse with cold water (to stop it from cooking) and set aside.

Step 12.

Get a pot of boiling water on then add your green beans for 3 mins. Add your beansprouts to the same pot and blanch for 15 seconds.

Step 13.

Add the pak choi to your laksa broth and cook for 10 seconds.

Step 14.

Now, add your noodles to a medium-sized bowl, add in a large ladle of laksa broth and the tofu, mushrooms, green beans, beansprouts and pak choi. Garnish each bowl with red chillies, coriander, mint and halved limes and tuck in.

If you can get your hands on some curry leaves, add them into your soup when it’s simmering. I’ve substituted shrimp paste (belacan) for miso paste to veganise this dish.

5cm Knob of Ginger
200g Shallots
6 Cloves of Garlic
2 Lemongrass Stalks
9 Red Chillies
5 Dried Chillies
1 Tomato
1 Tbsp Miso Paste
1 ½ Tbsp Ground Turmeric
2 Tbsp Curry Powder
1 Tbsp Ground Coriander
2 Limes
30g Tbsp Brown Sugar
1 Tbsp Tamarind Paste
1.5 Tins of Coconut Milk
1.5L Vegetable Stock
Handful of Fresh Coriander
Handful of Curry Leaves (Optional)
300g Cornflour
2 Tsp Chinese 5 Spice
450g Firm Tofu
150g Oyster Mushrooms
2 Pak Choi
150g Bean Sprouts
200g Green Beans
100g Vermicelli Noodles
Salt
Pepper
Vegetable Oil