Laksa | Nourish plant-based living

Ingredients

• Serves 4 - 6
• True
• 2 tbsp vegetable oil
• False
• 1 tbsp curry powder
• 3 tbsp vegan fish sauce
• 50g palm sugar (or brown sugar)
• 1 tsp salt
• 2 tbsp Maggi seasoning sauce (or light soy sauce)
• 600ml coconut milk
• 600ml vegan ‘chicken’ stock (or vegetable)
• 6 kaffir lime leaves
• Veg of choice (such as zucchini, carrot, baby corn, potato, snow peas, bok choy)
• Lime juice, to taste (optional)
• 1 handful of coriander leaves
• 1 handful of Thai basil leaves
• Noodles, cooked per packet instructions (see tip)
• CURRY PASTE
• ½ tsp fennel seeds
• 1½ tbsp coriander seeds
• ½ tsp cumin seeds
• 2 green cardamom pods, seeds only
• 8 dried red chillies, soaked (seeds removed for less heat)
• 1 lemongrass stem, white part only
• 3cm piece of galangal, grated
• 3cm piece of turmeric, grated
• 150g shallots
• 8−10 garlic cloves, peeled
• 4cm piece of ginger, peeled
• Roots from ½ bunch coriander, cleaned