Spicy Vegetable laksa

Name: Spicy Vegetable laksa
Yield: Serves 4
Cuisine: Malay
Ingredients: 4 teaspoons Vietnamese mint/laksa leaves; 4 teaspoons Vietnamese mint/laksa leaves; 4 teaspoons coriander/cilantro/Chinese parsley leaves; 4 teaspoons coriander/cilantro/Chinese parsley leaves; 4 teaspoons Fried Shallot Slices; 4 lime wedges; 2 small red birds-eye or serrano chillies, finely sliced into rounds; 2 small red birds-eye or serrano chillies, finely sliced into rounds; 8 snow peas, sliced in half lengthwise; 4 tablespoons snow pea sprouts, trimmed; 4 fresh beancurd/tofu squares, deep-fried and cut in half; 8 oyster mushrooms, halved; 2 hard-boiled eggs, sliced in half lengthwise; 4 teaspoons coriander/cilantro/Chinese parsley leaves; 125 g/4 oz bean sprouts; 3 kaffir lime leaves, shredded; 200 g/6½ oz rice vermicelli/beehoon, soaked until soft; 300 g/9½ oz Chinese egg noodles; 4 fresh beancurd/tofu squares, deep-fried and cut in half; 200 g/6½ oz rice vermicelli/beehoon, soaked until soft; 625 ml/20 fl oz Spiced Vegetable Stock; 1 teaspoon Chilli Jam; 20 ml/¾ fl oz fish sauce; 3 teaspoons strained lime juice; 625 ml/20 fl oz coconut milk; 4 teaspoons tomato purée; 8 teaspoons Laksa Paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

625 ml/20 fl oz coconut milk
8 teaspoons Laksa Paste

Oceania
Asia
Malaysia
Australia
Malacca
Fish course
Pescatarian
Southeast Asia
Soup
Spicy

Method

Bring coconut milk, laksa paste, tomato purée and chilli jam slowly to the boil, uncovered, in a saucepan. Reduce heat and simmer for 5 minutes, or until oil rises to surface.
Add stock and return to the boil, uncovered. Reduce heat and simmer gently for 10 minutes. Season with lime juice and fish sauce. Taste and, if necessary, adjust seasoning.
Scal