Laksa

Serves 4

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Ingredients

For the paste

• 1 teaspoon coriander seeds

• 1/4 teaspoon toasted cumin seeds

• 1 teaspoon grated ginger 

• 1 teaspoon peeled and chopped galangal

• 1 green chillies

• 5 garlic cloves

• 1 stalk of lemongrass

• 2 teaspoons of lime juice

• 4 soaked dried red chillies

• zest of one lemon

• 1 chopped onion

• 5 kafir lime leaves

• 3 tablespoons of chopped coriander (with the stem)

• 1 teaspoon of turmeric powder

For the curry

• 1 teaspoon of oil

• half a cup of sliced mushrooms 

• half a cup of sliced carrots 

• 2 cups of vegetable broth

• 2 cups of coconut milk

• 100 grams of cubed tofu

• 200 grams of boiled flat rice noodles

• 2 tablespoons of light soy sauce 

• 1 tablespoon of Maggi seasoning sauce

• peanuts and fresh coriander for garnishing

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Instructions

• Add all the paste ingredients to a food processor with a few tablespoons of water and grind to a thick paste 

• Place a pot over medium heat and add the teaspoon of oil 

• Once it is hot, add the laksa paste and cook it- please keep stirring it (about 4 tablespoons of store-bought paste)

• Now add the vegetable broth and the coconut milk and stir well

• Let it cook over a rolling boil for about 15 minutes

• Now add the vegetables and lower the flame

• Taste the broth- you can add torn kaffir lime leaves and lemongrass if you would like a stronger flavor

• Lemon juice can be added to make the flavors more well-rounded 

• Now add the soy sauce and the Maggi seasoning sauce 

• Put the flat noodles to boil separately 

• Once the noodles are cooked halfway, transfer it to the broth 

• Adjust the salt level at this point- you can also add some more soy sauce for more umami flavor

• Once the noodles are cooked through, turn off the heat and add the tofu cubes

• The laksa is ready to serve! 

• Garnish with sliced lemon, fresh coriander, and crushed peanuts