Vegan Laksa
This Vegan Laksa is the perfect combination of refreshing and soul-warming. Packed with fresh vegetables like carrots, purple cabbage, green pepper and mushrooms, but it packs a punch of warm flavour in its laksa broth. Perfect for lunch or dinner as our days get oh-so-slightly chillier.
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Introduction
As we enter into the strange seasonal purgatory that is the end of September and beginning of October, we often have trouble deciding what to wear. Because, yeah, it’s cold right now, but right now it’s 8 o’clock in the morning. The Weather Network says it will be 23° by noon, and I’m gonna have to carry around this jacket.
We compare our outfits to others on the street - “They’re in shorts. Should I be in shorts? Oh, god.” We debate over whether its warm enough for the patio, or if in 45 minutes, we’ll be hustling and bustling into the warmth of the restaurant. And is it too early to start making chilis, jambalayas, pot pies, or shepherd’s pie? Am I going to regret this in half an hour when my internal temperature is 106?
The pressure of mundane but real, genuine, and important Autumn problems creep nearer and nearer, and sometimes, you need a break from the craziness of the fast life. So, have a seat, take a deep breath….and another, and read this recipe.
Laksa - a South Asian soup is the perfect combination of freshness and soul-warming. A noodle soup with loads of fresh, colourful vegetables that remind you that Summer isn’t gone just yet, but there’s so much to look forward to as we head into (undeniably) the best season of them all - Autumn.
The secret to this dish is to taste, taste, taste. This dish takes a ton of seasoning, primarily through salt, and soy sauce. But, a huge part of its flavour revolves around lime, and so you need to achieve a balance, or else it’s going to be too salty, or too acidic. Always taste!
For ideas on how to take this recipe to the next level, check out the Spruce it Up section.
Before we Get Started
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yield: 6 Servings
Ingredients
3 tbsp. Red Thai Curry Paste
1/2 Onion
2 Carrots
3 cloves Garlic
Green Bell Pepper
1/2 Block of Tofu (~225g)
Thumb-sized Piece of Ginger
2 cups Broccoli
1 bunch Green Onions
2 cups Purple Cabbage
900mL Vegetable Broth
1 can Coconut Milk
3 tbsp. Soy Sauce
Juice of 2 Limes
Vermicelli Noodles
Method
Finely dice your onion, garlic, and ginger.
Preheat a large pot or pan over medium heat, with oil.
While the pot is coming to temperature, cut your carrots in half (latitudinally, where it’s belt would be if it were wearing one) square them off, cut into slabs, and then cut those slabs into sticks.
To “square off”, cut off one of the sides of the carrot. Lay that side flat on the board, and repeat three more times so the carrot is a rectangular shape.
From there, thinly slice the rectangular carrot to form 3-4 slabs, and the slice again so that they looks like matchsticks.
Add your red Thai curry paste to your pot, and give it a stir every once in a while. Cook it for 3-4 minutes.
While your paste is cooking and becoming fragrant, cut your broccoli into florets, and slice your tofu into cubes.
To get the most out of your tofu, wrap it in paper towel or a clean towel, and press down to get as much liquid as you can from it. Try not to push too hard, as you’ll mush it, but don’t sweat it if you do. It doesn’t have to be perfect.
Add your onion, garlic, ginger, and a three-finger pinch of salt to the pot once your paste has been cooking for 3-4 minutes. Stir, coating them in the paste, until the onions are translucent and the garlic and ginger are fragrant.
Add your cubed tofu to the pot, and combine with the paste. While the tofu is frying away, cut your bell pepper into thin slices, and add them to the pot as well. Add another good pinch of salt.
Thinly slice your purple cabbage and green onions. Add your lime juice and soy sauce to the pot, as well as your coconut milk and vegetable broth. Bring it to a boil.
Once it reaches a boil, add your purple cabbage. Cook for 5 minutes at a boil, then add your vermicelli noodles.
How much noodle you’d like in the soup is up to you. For a heavier soup, add more - if you want more broth, hold back with the noodles.
Taste for seasoning, and add more salt and lime juice as needed.
I needed to add another two 3 finger pinches of salt, so if it doesn’t taste like much, add more salt.
Taste for lime as well, and add more as needed.
Plate up, and add your bean sprouts and green onion, as well as a slice of lime.
Spruce it Up
If you like spice, thinly slice a red chili with the seeds, and add it into the pot before your coconut milk and broth.
There are a ton of different flavours for Thai chili paste, so find the one you like most.
If you can’t get vermicelli noodles, angel hair pasta works well too, or rice (although that will absorb some of the broth)