This vegan laksa recipe is a guest post by Keen on Yoga contributor Caro Gurney of Mighty Roar.
Caro has worked and lived in the food world all her life and trained initially in vegan patisserie and vegan raw food with Deborah Durrant (www.deliciousraw.kitchen). That was just the start and soon went onto catering for yoga events, private parties and raw patisserie to order. Her food is vegan, using organic ingredients and she specialises in raw food. Caro also created her own brand of Mighty Roar granolas in 2016.
She now cooks on zoom until the world opens again and she can once again travel and teach vegan cooking in person. Caro lives in Leamington Spa UK with her husband Si, spending time growing produce at her beloved allotment, enjoying her dog and cat and is also a dedicated Ashtanga practitioner. You can find her on Instagram @caro_mightyroar
Laksa is a spicy noodle soup popular in south-east Asia. Indonesia, Singapore and Malaysia all have their own distinct versions. Its most popular form is as a coconut based curry, but it may also be found in a sour, tamarind-based version. Traditionally, it also contains some form of fish, but, Caro has veganised it here for us.
We cannot pinpoint the exact origin of the dish, probably having developed along the spice-routes of south-east asia, it is likely to have been the product of a gradual fusion between Chinese immigrants in the 15th Century with local cooking methods.
As mentioned, there are infinite variations on this dish. But, generally, most involve some coconut-milk, spices, broth and noodles. Outside this, feel free to get creative. The soup can also be made lighter, as for a light-lunch meal, or heartier as a thicker stew. Whichever way you choose to do it, this dish is a meal in itself and the perfect warming, comforting and nourishing answer when you need perking up, feel tired, or when there is a chill in the air.
Vegan Laksa Recipe
Food processor or blender
- 3 garlic cloves
- 3 cm piece of ginger
- 1 red chilli
- 2 Lemongrass stick
- 3-4 kaffir lime leaves – use 2 for the paste
- 2 large limes – 1 juiced and 1 cut in half
- 40g fresh coriander leaves – use half for the paste
- 1 tin of coconut milk – 100 ml for the paste
- 150g buckwheat noodles
- 2 shallots
- Pinch of salt
- 400g Oyster Mushrooms
- 650 ml vegan stock liquid
- Coco aminos
- Extra chilli flakes -optional
- 500g Bok or Pak Choi
- Fresh coconut shreds for garnish – optional
- Place in your food processor or blender: garlic, ginger, chilli, fat part of the lemongrass chopped (outer leaves removed), 2 shredded kaffir lime leaves, juice of the lime, 20g of the coriander leaves, 100ml of the tinned coconut
- Blitz into a paste (it should be fairly liquid, add some of the stock if not)
- You can leave the mixture to infuse for a few hours / overnight. This will intensify the flavour but you can also cook with it straight away
- First bring a pan of water to the boil and cook yournoodles (buckwheat noodles take around 4-5 minutes) drain and rinse them in cold water. Set aside
- Slice the shallots lengthways finely and fry in a saucepan in a little coconut oil, with a bit of salt
- Once the shallots have started to brown, add the mushrooms chopped lengthways also into 2
- for 4-5 minutes then add the pak or bok choi
- Add the remaining kaffir lime leaves and add a little extra lime juice (from a half lime) and about 2 Tbsp of coco aminos
- Give the vegetables a stir, add a pinch of salt then add the paste, stock and the remaining coconut milk
- Bring to a gentle simmer and cook for 10-15 minutes
- To serve, place a nest of cooked buckwheat noodles in your bowls, pour the broth over and add a little chopped coriander on top
- Serve with a wedge of lime from the remaining half lime, and perhaps some fresh grated coconut.