(laksa with vegweb’s creamy peanut kale, the recipe of the day that day!)
Mal and I wanted to come home and have a dish that was easy, but also beautiful in presentation. Not to mention we had most of the ingredients already in our fridge. Here is our rendition of a classic laksa that is simple and fast.
Stuff you need:
Laksa For two
1 Pkg Rice Noodles or Vermicelli
1 Stk Lemon Grass
3 Stks Green onion
5 cloves of garlic
3 cm of diced or grated fresh ginger
1 1/2 tsp red curry paste
1 tbsp chili paste or sambal
a pinch of salt (preferably sea salt) and pepper
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp coriander seed
1 kaffir lime leaf
1 veggie broth cube or 2 cups veggie broth
1 1/2 Cup coconut milk
6 shiitake mushrooms
1/2 Green bell Pepper
1/2 small zucchini
Put two stalks green onion, lemon grass (slice only until you hit the green of the stalk), ginger, garlic, red curry paste, sambal, salt and pepper, tumeric, coriander (both), curry powder and cumin in a food processor and chop until you get a consistent paste.
In a soup pot, add paste and approx 4 tablespoons of oil. Sauté until fragrant and golden brown.
Add 1 Veggie bouillon cube and 1/2 cups of water. Bring to a boil, stirring constantly. Add coconut milk and kaffir lime leaf. Let simmer for 20 minutes.
While the laksa is simmering there are things you need to do to prepare your garnish. Here’s the list:
1.) Soak 1 pkg of rice or vermicelli noodle in hot water for about 6 minutes or until soft enough to eat.
2.) Slice your shittake mushrooms and pan-fry in a skillet with some braggs or soy sauce.
3.) Cut your zucchini into spears and your bell pepper into strips, roast in the oven at 450 degrees for 5 minutes.
4.) MAke 2 lime wedges
5.) Wedge or dice your tomato
6.) Chop your cilantro
Place finished, drained rice noodles in 2 separate bowls. Ladle laksa on top almost covering the noodles. Neatly arrange all of your garnish on top of your noodles (see photo). Impress someone with this easy, beautiful dish.