90. Vegan Curry Laksa

This is my vegan version of an absolute favourite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large pot. Sauté the garlic and ginger for a minute, then add the chilli and lemongrass, and sauté for a further minute before adding the laksa paste. Cook off the paste for a couple of minutes, before adding the coconut milk, stock, and fish sauce. Simmer for 10 minutes. Adjust to taste with fish sauce, sugar, and lime juice as necessary. Every laksa paste is different, but mine needed a tiny bit of coconut sugar, and the juice of two wedges of lime. Turn the heat off and add the tofu puffs.

Step 2

Cook the vermicelli by pouring boiling water over the noodles, draining them when cooked, usually about 60 seconds. Loosen the hokkien noodles in hot water, then drain. Blanch the baby bok choy for 2 minutes, and the bean shoots for 30 seconds.

Step 3

Assemble the laksa bowls by dividing the noodles among the bowls, then top with the tofu puffs and bok choy. Ladle over the soup, then top with bean shoots, coriander, chilli, and fried shallots. Serve with remaining lime wedges.