Quick Laksa

Name: Quick Laksa
Yield: Makes 2 portions
Ingredients: 400 ml (13 fl oz/generous 1½ cups) coconut milk; 1 teaspoon sweet paprika; 1 teaspoon turmeric; 1 teaspoon ground cumin; 30 g (1 oz/¼ cup) cashews; ½ chilli; 1 teaspoon coriander seeds; ½ lime, skinned and chopped; 1 shallot, chopped; chopped spring onions (scallions) or chopped coriander (cilantro) leaves, to serve; salt and freshly cracked black pepper; 4 mushrooms, sliced; 1 large handful of kale; olive oil, for frying; 1 onion, sliced; 2 rice noodle nests (200 g/7 oz)

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This is a flavour bomb! So many seasonings married together combined with creaminess, veggies, a kick and a squeeze of acidity. The best combination, if you ask me.

Ingredients

2 rice noodle nests (200 g/7 oz)
olive oil, for frying

Soup
Vegan
Gluten-free

Method

Put the rice noodle nests in a large bowl and cover with boiling water from a kettle. Leave to stand.

Put all the base ingredients in a blender and whizz until you have a lovely yellow, creamy base and set aside.

Heat a little olive oil in a large frying pan (skillet) and fry the sliced onion and mushrooms for about 5 minutes until nice and soft. Add the base cream to the pan an