A wonderful main-meal soup, laksa is a
mouth-watering, highly aromatic coconut
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version, tofu puffs and an assortment of
vegetables. It’s usually very spicy, but you
can moderate the chilli according to your
taste.
Serves 4
200g dried rice noodles
4 tablespoons coconut oil (or cooking oil
of your choice)
2 tablespoons palm sugar
1 batch laksa curry paste (at right)
400ml (1¾ cups) coconut milk
1 batch laksa vegetable stock (at right)
1 - 2 teaspoons gluten-free tamari
150g (1 heaped cup) mangetout (snow
peas), cut in half
125g (½ cup) baby corn, cut in half
lengthways
150g (1 cup) enoki mushrooms
2 red chillies, deseeded and thinly sliced
100g tofu puffs or marinated tofu pieces
1 bunch of fresh coriander (cilantro), plus
extra to sprinkle
1 bunch of fresh Thai basil, picked
250g cherry tomatoes, halved
a handful of crispy fried shallots (green
onions) or crispy fried Thai shallots
large lime wedges to serve
salt and pepper
1 Soak the rice noodles in a bowl of
water for about 1 hour; drain.
2 In a large pan, heat the coconut
oil, then add the palm sugar and
laksa curry paste and continue to
cook, stirring occasionally, for about
10 minutes until it starts to brown
and caramelise. Add the coconut milk
and stock and bring to the boil, then
reduce the heat and simmer for a
further 20 minutes.
3 Season with tamari to taste; strain.
4 Return the soup to the pan and
slowly bring up to the boil, adding
the mangetout, baby corn, enoki
mushrooms, red chillies and tofu
puffs or pieces as it heats up.
5 Meanwhile, take 4 large bowls
and divide the soaked rice noodles,
herbs and cherry tomatoes among
them. As the soup comes up to the
boil, reduce to a simmer, then check
the seasoning and add a little more
tamari, if needed.6 Pour the soup over the noodles
and vegetables. Sprinkle with extra
coriander leaves and crispy shallots
and serve with lime wedges for
squeezing over.Laksa curry paste
- 1 tablespoon coriander seeds • 100g
shallots (green onions), chopped • 2
garlic cloves, chopped • 30g fresh root
ginger, peeled and chopped • 2 sticks
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red chillies, deseeded and chopped - 50g fresh coriander (cilantro), chopped
- 1 tablespoon medium gluten-free
curry powder
1 To make the paste, lightly toast
the coriander seeds in a dry frying
pan over a low heat for 1 - 2 minutes
until fragrant. Grind the toasted
seeds in a pestle and mortar, then
transfer to a blender or food
processor with a pinch of salt and
pepper and all the remaining paste
ingredients and pulse until smooth.Laksa vegetable stock
- 1 onion, chopped • 1 carrot, chopped
•30g fresh root ginger, peeled and sliced - ½ bunch spring onions (scallions),
chopped • 2 - 3 dried shiitake
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parsley • ½ bunch fresh coriander
(cilantro) • 2 garlic cloves, sliced in half - 2 litres water • salt and pepper
1 Put all the ingredients in a large
pan. Add a pinch of salt and pepper
and bring to the boil, then reduce
heat and leave to simmer. After 30
minutes, strain the stock into a bowl,
discarding the solids, and use as
required.Laksa
Gluten-free
WHEAT-FREE