Vegan Laksa Recipe

Ingredients:
For the Laksa Paste:
 1 large onion, chopped
 3 cloves garlic, minced
 1 thumb-sized piece of ginger, grated
 2 lemongrass stalks, white parts only, chopped
 1-2 red chili peppers, seeded and chopped (adjust to taste)
 1 tablespoon ground coriander
 1 tablespoon ground cumin
 1 teaspoon turmeric powder
 1 tablespoon tomato paste
 1 tablespoon soy sauce
 2 tablespoons vegetable oil

For the Soup:

 4 cups vegetable broth
 1 can (14 oz) coconut milk
 1 cup sliced mushrooms
 1 cup chopped tofu or tempeh
 2 cups chopped vegetables (such as bok choy, bell peppers, carrots, etc.)
 200g rice noodles, cooked according to package instructions

For Garnish:
 Fresh cilantro, chopped
 Bean sprouts
 Lime wedges
 Red chili slices

Instructions:
1. Prepare the Laksa Paste:
In a food processor, combine all the laksa paste ingredients and blend until a smooth paste
forms.
2. Cook the Laksa Paste:
Heat a large pot over medium heat and add the laksa paste. Cook for 3-5 minutes, stirring
frequently until fragrant.
3. Add Vegetables and Protein:
Add the mushrooms, tofu/tempeh, and chopped vegetables to the pot. Cook for another 5
minutes until the vegetables start to soften.
4. Pour in Broth and Coconut Milk:
Pour in the vegetable broth and coconut milk. Bring the soup to a simmer and let it cook for
about 10-15 minutes to allow the flavours to meld.
5. Season and Adjust:
Taste the soup and adjust the seasoning with soy sauce or salt if needed.
6. Assemble:
In serving bowls, place a portion of cooked rice noodles.
7. Pour the Laksa Soup:
Ladle the hot laksa soup over the noodles.
8. Garnish:
Garnish with chopped cilantro, bean sprouts, lime wedges, and sliced red chili according to
your preference.
9. Serve:
Serve the vegan laksa hot and enjoy!