Umami
Umami

New Recipes

Xiengni's Vegan Laksa

4 servings

portions

1 hour 30 minutes

temps total

Ingrédients

5cm Knob of Ginger

200g Shallots

6 Cloves of Garlic

2 Lemongrass Stalks

9 Red Chillies

5 Dried Chillies

1 Tomato

1 Tbsp Miso Paste

1 ½ Tbsp Ground Turmeric

2 Tbsp Curry Powder

1 Tbsp Ground Coriander

2 Limes

30g Tbsp Brown Sugar

1 Tbsp Tamarind Paste

1 ½ Tins of Coconut Milk

1 ½ Vegetable Stock

Handful of Fresh Coriander

Handful of Curry Leaves (Optional)

300g Cornflour

2 Tsp Chinese 5 Spice

450g Firm Tofu

150g Oyster Mushrooms

2 Pak Choi

150g Bean Sprouts

200g Green Beans

100g Vermicelli Noodles

Salt

Pepper

Vegetable Oil

Instructions

First, soak the dried chillies in boiling water in a heatproof bowl.

Now let's make the spice paste. Roughly chop the ginger, peeled shallots and one lemongrass stalk. Add to a blender along with your garlic and 3 tbsp of vegetable oil. Blend the ingredients till it forms a purée. This is your garlic paste.

Add your garlic paste to a large non-stick wok, pour in 200ml of vegetable oil and let this cook for 30 mins on a medium-low heat.

Meanwhile, roughly chop the fresh chillies and tomato. Blend the drained dried chillies, chopped chillies and tomato with 2 tbsp of vegetable oil in the same blender till it forms a purée. This is your chilli paste.

Now add the chilli paste to your wok and give it a good mix. Let it cook until the oil separates from the paste.

Add in miso paste, turmeric, curry powder and coriander powder before squeezing in the juice of a lime and giving it a good mix. Next you’re going to want to add in the sugar, tamarind paste, coconut milk, stock, and a smashed lemongrass stalk along with a small handful of coriander leaves and 12 curry leaves.

Bring the laska broth to a boil then let it simmer on a low heat for 25 mins.

Meanwhile, chop your tofu into halves then into quarters. Add cornflour, salt, pepper and Chinese five-spice to a large bowl and thoroughly mix the tofu in.

Get a pan on medium-high heat, pour in a glug of oil and fry your tofu until crispy. Set aside.

Thoroughly mix your oyster mushrooms in the same five-spice cornflour mix before chucking them in the pan. Fry on each side for a few mins each until crispy and set aside.

Whack your noodles into a large heatproof bowl with boiling water. This will take 3-4 mins to cook. Drain, rinse with cold water (to stop it from cooking) and set aside.

Get a pot of boiling water on then add your green beans for 3 mins. Add your beansprouts to the same pot and blanch for 15 seconds.

Add the pak choi to your laksa broth and cook for 10 seconds.

Now, add your noodles to a medium-sized bowl, add in a large ladle of laksa broth and the tofu, mushrooms, green beans, beansprouts and pak choi. Garnish each bowl with red chillies, coriander, mint and halved limes and tuck in.

Nutrition

Taille de portion

4

Calories

-

Lipides totaux

-

Graisses saturées

-

Graisses insaturées

-

Graisses trans

-

Cholestérol

-

Sodium

-

Glucides totaux

-

Fibres alimentaires

-

Sucres totaux

-

Protéines

-

4 servings

portions

1 hour 30 minutes

temps total
Commencer à cuisiner

Prêt à commencer à cuisiner ?

Collectez, personnalisez et partagez des recettes avec Umami. Disponible pour iOS et Android.