I LOVE me a good laksa! Good being the operative word there…My first time ever in Malaysia, all I could think about on the plane was finding a good laksa. When we finally sat down to dinner that night, I was sorely disappointed. It was a sad mess of overcooked vegetables and bland pre-made laksa paste. However, I did feel better seeing the alternatives: my friend had ordered some fantastic sounding dish, that was actually foul deep fried tofu covered in cheap nasty mayonnaise. Overall, a street food fail! This one is super tasty and should see you nicely through a cold Friday evening. Enjoy.
- 1-2C chopped vegetables of your choosing – I’ve used broccoli, purple and yellow carrots, snow peas, tomato, and onion.
- 1 whole young coconut
- 1 packet kelp noodles, or 2 zucchini for noodles
- 4 stalks lemongrass
- Small knob ginger (about 5cm long)
- 1 clove garlic
- 3 chilli
- 3T coconut oil
- 1T coconut sugar
- 1/4C soaked cashews or other nuts
- 2T (or more) water, if your blender needs it to help blend.
- Make the paste first: Throw all paste ingredients, except water, into a high speed blender, and blend! Add water if necessary. Scrape out and place in jar for storage – will keep for a couple of weeks in the fridge, or longer in the freezer.
- Chop veggies. Place evenly in bowls you’ll be serving from.
- Remove kelp noodles from packet and wash. Chop into smaller strands if desired – it will help with splitting them into serves if you do! If you’re using zucchini, spiralise into noodles, or use a veggie peeler. Place into serving bowls.
- Open the coconut. Place water into blender. Scoop out flesh and add to blender. Blend.
- Add 1T laksa paste to jug. Blend again. Add a little more water if needed.
- Pour evenly over veggies and noodles in serving bowls. Warm in dehydrator if desired – alternatively, warm over a low heat on the stove.