Singapore Style Vegetable Laksa
Lemon Grass, Coconut, Lime a little heat what more do you need.
This is without doubt the best soup we’ve ever made.
Add 1Tbsp oil to a hot pan.
Add the curry paste and cook for 4 minutes stirring continuously.
Add the veg stock, coconut milk, lime juice and sugar.
Simmer for 10 mins.
Add the Vegetables and simmer gently for 2 minutes.
Remove from the heat.
Divide the noodles into bowls, add the soup and vegetables.
Top with the garnish items and serve.
The Curry paste (Laksa paste)
Into a food processor put the following:
1tbsp Miso paste
6 dried chillies deseeded and soaked in hot water for 20 minutes. (Keep the water)
3 sticks of lemongrass bruised then finely chopped.
130g shallots or onion.
3 cloves of garlic roughly chopped.
45g grated ginger.
2tsp coriander powder.
3tbsp veg oil
Process until as smooth as possible.
We used a mix of blanched fine beans,
raw sugar snap peas and raw bean sprouts,
4 portions of flat rice noodles or vermicelli rice noodles.
500ml veg stock
1 can coconut milk
1tbsp lime juice
2tsp Agave syrup or sugar
Salt to taste.