Laksa Balinese Spicy Vegan Curry with Noodles

Laksa is a spicy rice noodle soup that’s popular in Malaysia, Indonesia, Thailand in Southeast Asia. We fell in love with this dish when we first tried it on our recent trip to Bali and Singapore. This easy vegan laksa is ready in just 20 minutes, and it’s bursting with flavor from the coconut milk, chilli, ginger and turmeric. You can add chunks of Tofu and your choice of vegetables. I like to make this dish when I’m cleaning out the fridge with all the leftover veggies that get added to the Laksa dish. You can never go wrong with too many vegetables. It’s healthy, nutrituous and delicious. Enjoy the recipe, tag us @jaxvegancouple when you use the recipe.

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Laksa Balinese Spicy Vegan Curry with Noodles

Laksa is a spicy rice noodle soup that's popular in Malaysia, Indonesia, Thailand in Southeast Asia. We fell in love with this dish when we first tried it on our recent trip to Bali and Singapore. This easy vegan laksa is ready in just 15 minutes, and it's bursting with flavor from the coconut milk, chilli, ginger and turmeric. You can add chunks of Tofu and your choice of vegetables. I like to make this dish when I'm cleaning out the fridge with all the leftover veggies that get added to the Laksa dish. You can never go wrong with too many vegetables. It's healthy, nutrituous and delicious. Enjoy the recipe, tag us @jaxvegancouple when you use the recipe.

Servings

Ingredients

Laksa Paste:

• 1 small bunch cilantro
• 1 teaspoon ground cilantro, paprika, cumin
• 2 lemongrass stalks use white part only
• 3-4 green chilis
• Handful of cashews
• 1/2 teaspoon turmeric
• 1 white onion chopped
• 2 tablespoons chopped ginger
• Squeeze of lime
• 2 tablespoons soy sauce
• 1 tablespoon coconut sugar

Curry:

• 1 onion chopped
• 1 red pepper thinly sliced
• 1 large carrot thinly sliced
• 1 cup sliced mushrooms
• 1 cup bean sprouts
• 2 cups broccoli
• 1 packet of rice noodles
• 1 vegetable stock cube
• 4 tablespoons laksa paste store-bought or use the recipe above to make your own.
• 2 cans organic coconut milk
• 4 cups of water

• 1 red pepper thinly sliced
• 1 large carrot thinly sliced

Servings Ingredients Laksa Paste: 1 small bunch cilantro 1 teaspoon ground cilantro, paprika, cumin 2 lemongrass stalks use white part only 3-4 green chilis Handful of cashews 1/2 teaspoon turmeric 1 white onion chopped 2 tablespoons chopped ginger Squeeze of lime 2 tablespoons soy sauce 1 tablespoon coconut sugar Curry: 1 onion chopped 1 red pepper thinly sliced 1 large carrot thinly sliced 1 cup sliced mushrooms 1 cup bean sprouts 2 cups broccoli 1 packet of rice noodles 1 vegetable stock cube 4 tablespoons laksa paste store-bought or use the recipe above to make your own. 2 cans organic coconut milk 4 cups of water 1 red pepper thinly sliced 1 large carrot thinly sliced

Instructions

1. Homemeade laksa paste: blend all the ingredients together with some water in a blender.
2. In a pot of boiling water add rice noodles and let them cook for 3 minutes and drain. Set aside.
3. In a large pot heat 3 tablespoons of water add the chopped onion and sauté.
4. Next add 2 tablespoons of curry paste and sauté for 2-3 minutes.
5. Next, add coconut milk and vegetable stock and bring to a boil. Reduce to simmer and add your vegetables to the pot. Cook for 5 more minutes. Taste for liking add any other spices and cook for another 10 minutes for thickness.
6. To serve add noodles to the bottom of your bowl and ladle the laksa soup over the top. Serve with fresh cilantro, bean sprouts, chili and a squeeze of lime.