i found this recipe online so I will post the link to the original blog for due credit. I did however simplify and alter it, so I will post below what I did.
First off is you spice paste.
I live on the cheap and easy so I used powder instead of fresh. Fresh is best but powder is ok too. 🙂
6 Garlic Cloves6 heaped teaspoons of garlic powder 1inch/2.5cm knob Ginger2-3 tbsp Ginger Powder
- 4 Red Chillies, chopped
2 Lemongrass stems, white part only, thinly sliced
- 1 tsp ground Turmeric
- 5 Kaffir Lime Leaves, finely shredded (from a jar is fine if you can’t find fresh)
Place all the above in a processor. I used my nutribullet and it did the trick.
Then fry in some coconut oil till fragrant (always cook your curry spices before use!)
Add 4 cups Veggie Stock, 3 cans coconut milk, bring to boil.
Add veggies and tofu. We used frozen onion, cauliflower and julienne carrots for veggies and sweet chilli prepacked tofu nuggets, we LOVE this tofu, it has such a great texture and goes well with everything or on it’s own.
Let it boil till veg are soft,then take off heat and add:
- 1 tsp Tamarind Paste
- 1 tbsp Soy Sauce
- Juice of 1 large lime
Chuck in some hokkien noodles. Simmer for literally a couple minutes (don’t overcook the noodles!) and eat.
As promised credit for original recipe goes to Vegan Sparkles. This is the first time I have tried her recipes, pretty happy with the flavours of the spice paste. I just Momified the rest. http://vegansparkles.com/2013/05/10/laksa/