My cauliflower laksa noodle soup
As Wairarapa continues to fail me in the provision of Malaysian food, I decided it was time to learn how to cook laksa.
The first experiment went well and the second was good enough that I thought I’d record it to help me iterate from there. I’ll be updating it as I get better at it, and I’m open to suggestions. (I’ve iterated a bit and I’m pretty happy with where this has got to. Updated again with the tom yum paste for a slightly sharper flavour. Taken out the coconut cream.)
It’s not “authentic” but it was delicious.
Ingredients (serves 4)
- 4 tbsp cooking oil (canola)
- 3 heaped tbsp Exotic Foods Thai red curry paste (green is also ok)
- 1 heaped tbsp tom yum paste
- 3 large garlic cloves, chopped
- Up to one medium cauliflower cut into small pieces
- 1 cup broccoli cut into small pieces
- 1 cup capsicum cut into small strips
- 1 cup button mushrooms (whole if very small, otherwise cut)
- 3 tsp Sambal Extra Pedas chili sauce (or any other very hot chili)
- 2 litre vegetable stock
- 1 tbsp vegan fish sauce
- Hefty pinch of salt if required
- 1 stick lemongrass
- 4 tsp crushed ginger (or 2 tsp fresh grated ginger)
- 400ml coconut milk (200ml to reduce the coconutty)
- (optional) 200ml coconut cream to make it very rich
- 800gm noodles
- 250gm fried tofu puffs cut into quarters
- 2 tbsp lime juice
- 200gm mung bean sprouts
- 4 spring onions finely sliced (as garnish)
- 4 tbsp dried fried shallots (as garnish)
- Heat up the wok to medium and add the oil.
- Add the curry paste, tom yum paste and garlic, and simmer it for a minute or two.
- Add the cauliflower, broccoli and capsicum and cook for couple of minutes.
- Add the mushrooms and chili sauce and cook for another minute or two.
- Add vegetable stock, salt, and lemongrass stick, bring to simmer and cook for another few minutes until vegetables are nearly done.
- Add ginger, coconut milk, coconut cream, and noodles and return to simmer.
- Finish off by adding tofu puffs and lime juice, stir and take off the heat.
- Remove the lemongrass stick.
- Serve into bowls (easiest to serve noodles first with tongs/fork, then the veges/soup with a ladle).
- Divide the bean sprouts and spring onions between the bowl.
- Top with a sprinkle of dried fried shallots.