Vegan Laksa
Recipe for vegan laksa from Quay Canteen, as featured in The Illawarra Cookbook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quicksandfood.com.
Cooking tools:
- Microplane
- Citrus press
- Saucepan
- Stove
- Pot
- Skillet
- Mixing bowl
- Colander
- Ladle
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Serving bowl
Ingredients
- 1 broccoli, cut into florets
- 2 carrots, peeled & thinly sliced
- 400g flat rice noodles
- 250g sliced tofu, fried
- vegetable oil
- 4 cloves garlic, minced
- 1 thumb ginger, finely grated
- 2 sticks lemongrass, white part only, grated
- 1 birds eye chilli, finely chopped
- ½ cup vegan laksa paste
- 2 cups vegetable stock
- 1 can coconut milk
- 1 tsp vegan fish sauce
- 1 lime, juiced
- 1 tsp soy sauce
- bean sprouts
- coriander leaves
- Thai basil leaves
- fresh chilli, sliced
- lime wedges
- crispy fried shallots
- shallots, sliced
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