wholesome laksa

Posted by Domenic Palumbo on 6 August 2018

Cooks: 4 / Prep Time: 15 mins / Cook Time: 30 mins / Total Time: 45 mins

Ingredients & preperation - Laksa Paste

1 fresh lemongrass - roughly chop
3 garlic cloves - bash and roughly chop
Medium size knob of ginger - roughly chop
Handful of fresh coriander - roughly chop
1 Chilli (medium heat) - roughly chop
Medium size knob of fresh turmeric - roughly chop
Tea spoon sea salt
Tea spoon black pepper corns
Half lemon
Splash gluten free soy sauce
Splash gluten free oyster sauce
30 mls coconut oil

Using a Mordal & Pestal Bash and mudle into a paste. Start with lemon grass, then slowly add everything else. This will take some effort to turn into a paste.

Ingredients & preperation - Laksa

Coconut oil
500ml organic vegetable stock
2 Tins organic coconut milk
1 Small eggplant - thinly diced
Small handful green beans - chop small
1 Small zucchini - thinly sliced
3 Large mushrooms - thinly slice
Half broccoli - chop small
3 Sprigs of spring onion - thinly slice
1 Carrot - spiralize or peal into strips
2 large zucchinis - spiralize or peal into strips

Garnish
1 Bunch bean sprouts
1 Fresh chilli - finely chopped
1 Bunch fresh coriander
1 Lime - cut into 4 wedges

Method

In a large wok heat 2 table spoons of coconut oil
Add eggplant and green beans, stir fry for 3 mins
Then add laksa paste, mix through veggies allowing enough time to heat the paste so that it is fragrant
Add vegetable stock, coconut milk and one half cup of water
Then add in the mushrooms, brocolli, zucchini and spring onion
After 10 mins add carrot noodles
Bring to the boil and then reduce to simmer for 20 mins.
While you are waiting for the laksa to cook, place zucchini noodles evenly in serving bowles
Taste the laksa - add salt and pepper to your liking. You can also add another splash of soy sauce if you feel the need

Serve
Use nice deep bowls. Scoop in laksa, enough to cover the noodles
The place garnish on top and it is ready to serve - ENJOY!