I cannot express why the colder it gets the spicier I want my food . Laksa is a spicy coconut based with noodles . It is found in Malaysia and Indonesia , so it has Indian traits too . It is surprisingly light despite the addition of coconut milk . Generally this soup is made with seafood and chicken , but I have modified it to be vegan for all to enjoy .
Serves 2 to 4
Photograph by Rahul Mahtani
1 medium yellow onion
2 cloves garlic
zest of 1 lime
2 to 3 stalks lemongrass ( white part only )
1 inch piece fresh ginger grated ( use galangal , if you have it )
8 macadamia nuts ( Candlenuts , if you have them)
1 tsp each turmeric powder and coriander powder
a few coriander roots
1/4 tsp or to taste red chili powder
Place all ingredients into a blender and blend till smooth adding some canola or vegetable oil to help with blending ( up to 2 tbs ).
1 quart home made vegetable stock ( or store bought , I use Swanson organic )
1 can coconut milk ,shaken
2 green chilis , cut down the center
4 kaffir lime leaves
juice of 1 or 2 limes
1 pack of egg free noodles , cooked
a few coriander leaves and a few mint leaves
1 tsp palm sugar
1 can mock duck rinced and cut into bite sized pieces
5 to 6 mushrooms , cleaned and very thinly sliced
Soy sauce , to taste
Optional , fried bean curd , bean sprouts , bok choy , crisp shallots , baby corn .
Heat 2 tbs canola oil in a sauce pan and fry paste , just until fragrant . Add coconut milk and simmer 5 to 10 minutes . Add vegetable stock , sliced chilis , lime leaves and sugar , simmer 5 more minutes .
Add vegetables of choice and simmer another 3 minutes. Check seasoning . Add soy sauce and lime juice .
Place heated noodles into serving bowls . Pour soup over noodles . Garnish with herbs and green onions . Serve.