I was going to call this “lemongrass rainbow laksa” because it is so beautiful with all it’s lovely shiny veggie colours 🙂
This recipe is primarily from Vegan Sparkles and I’m so glad I found it. We love laksa! And to make your own plant based version without commercial pastes is divine 😉 I actually had made the kids something different for dinner because I didn’t think they’d be into laksa but they both ended up eating ours instead! Wow. Will know for next time!
4 cloves garlic
2 stalks lemongrass (white part)
2 cm knob of ginger
1 red chilli (or more if you like extra heat!)
1 tsp tumeric
5 kaffir lime leaves
Blend/puree/process these together (I use a mini food processor) into a divine yellow laksa paste!
1 tin coconut cream
4 cups water or vegetable stock
1 T tamarind paste
2 T tamari sauce
1 T coconut palm sugar
Juice of 1 lime
1 T sesame oil
200g rice vermicelli noodles
3 cups vegetables : julienned carrot/capsicum/bean sprouts/broccoli florets/ julienned snow peas/ spanish onion
Soak the noodles to soften.
Fry the spice paste in oil for a couple of minutes and add remaining ingredients to simmer for 5 minutes.
Spoon into bowls and top with bean sprouts and coriander. Enjoy!