Name: Lime and chilli laksa
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 3 1/4 cup (800ml) coconut milk; 1 litre (4 cups) vegetable stock; 1 tablespoon palm sugar; 1/4 cup (60ml) lime juice; 10 kaffir lime leaves, torn; 600 gram fried tofu, chopped coarsely; 500 gram baby bok choy, trimmed, quartered; 375 gram rice stick noodles; 2 cup (160g) bean sprouts; 1 lebanese cucumber (130g), seeded, sliced thinly; 2 green onions, sliced thinly; 2 tablespoon fresh coriander leaves; 2 tablespoon fresh vietnamese mint; Laksa paste; 1 tablespoon shrimp paste; 3 red thai chillies, chopped coarsely; 1 tablespoon ground coriander; 2 teaspoon ground cumin; 1 teaspoon ground turmeric; 3 clove garlic, quartered; 1/4 cup (36g) grated fresh galangal; 1 brown onion (150g), chopped coarsely; 1/3 cup coarsely chopped coriander roots and stems; 1/4 cup coarsely chopped fresh lemon grass

Ingredients

2 tablespoon peanut oil

3 1/4 cup (800ml) coconut milk

1 litre (4 cups) vegetable stock

1 tablespoon palm sugar

1/4 cup (60ml) lime juice

10 kaffir lime leaves, torn

600 gram fried tofu, chopped coarsely

500 gram baby bok choy, trimmed, quartered

375 gram rice stick noodles

2 cup (160g) bean sprouts

1 lebanese cucumber (130g), seeded, sliced thinly

2 green onions, sliced thinly

2 tablespoon fresh coriander leaves

2 tablespoon fresh vietnamese mint

Laksa paste

1 tablespoon shrimp paste

3 red thai chillies, chopped coarsely

1 tablespoon ground coriander

2 teaspoon ground cumin

1 teaspoon ground turmeric

3 clove garlic, quartered

1/4 cup (36g) grated fresh galangal

1 brown onion (150g), chopped coarsely

1/3 cup coarsely chopped coriander roots and stems

1/4 cup coarsely chopped fresh lemon grass

Method

1.Make the laksa paste. Blend or process ingredients until mixture forms a smooth paste.

2.Heat oil in large saucepan; cook laksa paste, stirring, until fragrant. Add coconut milk, stock, juice, sugar and lime leaves; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Stir tofu and bok choy into laksa mixture.

3.Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain. Divide noodles among serving bowls; top with laksa mixture. Sprinkle with sprouts, cucumber, onion, coriander and mint.

4.Serve accompanied by sambal oelek and wedges of lime, if desired.

Shrimp paste can be omitted from laksa paste for vegans. You will need 100g fresh coriander for this recipe.
Note

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