Just use the vegan laksa paste to create the deliciously rich and spicy (if desired) Malaysian Laksa dish. Laksa has always been one of my favourite indulgences and I was a tat concerned that when I went on the wfpb (Whole Food Plant Base) journey, I would no longer be able to thus indulge. Not true!!!! hahahaha!
Combo creation from Original Recipes:
- Vegan Richa: Vegan Laksa – Malaysian Curry Laksa Soup Recipe
- Chef de Home: Laksa Soup
Below is just my (adapted) short-hand version for myself.
Substitute or adj. qty according to personal preference.
Approx. for 4 people
A. Dried Ingredients (toast few mins)
- coriander seeds – 2tsp
- fennel/cumin seeds – ½ tsp
B. Other Ingredients
- dried chillies (soaked)
- fresh chillies
- ginger (fresh or powder)
- turmeric (fresh or powder)
- cayenne pepper/paprika – ½ tsp
- garlic – 3 cloves
- raw cashews (soaked, 15mins at least) – 2T (or candlenuts)
- lime juice (and zest, if avai.)
C. Optional Ingredients
- cilantro (& as garnish for serving up)
- sambal chilli or chilli boh
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Steps (summary)
- Toast A.
- Combine A, B, C – blend in processor.
- Store in fridge. Use whenever.
Note: for the Laksa dish, can use:
- tofu (fresh or dried)
- bean sprouts
- green veg.
- mushrooms
- spring onions
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