By Jen Inglis
This fragrant, rich and spicy recipe is inspired by Laksa dishes from South East Asia.
Ingredients
For the paste
2 chillies or more if you prefer spicy
75g ginger, peeled grated
4 cloves garlic, peeled
2 shallots
1 tsp nutritional yeast
1 tsp seaweed granules
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp smoked paprika
10g grated turmeric
1tbsp raw cashews
5g lime leaves
4 stalks lemongrass with very outer leaves removed and chopped
Veg prep
1 block firm tofu (sliced and fried till golden brown on each side. Mix 1 tbsp sriracha with 1 tbsp of soy sauce and add to frying pan. Continue to sizzle and flip tofu slices for another minute till well coated. Be careful it'll spit!)
For the broth
2 tbsp rapeseed oil
1.4 litre stock
2 lemongrass stalks, outer leaves removed and lightly crushed
400ml can coconut milk
Juice of 1 lime to finish
2 tsp sugar plus more to taste
2 tsp salt plus more to taste
200g dried rice noodles or vermicelli
Toppings to serve
Spring onions finely sliced
Fresh chilli finely sliced
Lime wedges
Fresh mint and coriander
Crispy onions
Equipment
Measuring spoons
Chef's knife
Chopping board
Veg peeler
Grater/zester
Blender or food processor
Oven tray
Deep pan
Frying pan
Grill pan (optional)
Sieve
Wooden spoons
Spatula
Tin opener
Method
Coarsely blend all paste ingredients. You'll end up with more paste than you need but it freezes really well so plenty for later!
Heat up 2 tbsp of oil in a heavy bottomed pot. Add 3/4 tbsp curry paste and stirring well fry it off very slowly (on a low heat). Next, add in stock, 1 tsp salt and lemongrass. Cover and simmer gently for about 30 minutes. Pull out the lemongrass bits and discard. Then sieve broth to remove bits for a silky smooth finish and slowly stir in coconut milk. Heat gently for another 5 mins then taste and add more salt, lime juice and sugar to suit your taste.
Assemble toppings and add dry noodles to bowls. Ladle broth over till just covering then add veggies and top with fresh mint, coriander, chilli, crispy/spring onions and a wedge of lime.
Serve!