Name: Vegan Laksa Malaysian Curry Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp coriander seeds; 0.5 tsp fennel seeds (or cumin seeds); 1 inch fresh turmeric root (peeled if needed(or use 1 tsp or more ground turmeric)); 1 inch fresh ginger root (peeled if needed); 1 null green chile; 0.5 tsp cayenne (or use paprika + cayenne); 1 stalk lemongrass; 3 cloves garlic; 2 tbsp raw cashews (soaked for 15 mins, use almonds or pepitas for cashew-free); null handful cilantro (with tender stems); 1 tsp lime juice; 1 tsp oil; null null laksa curry paste (from above); 2 cups sliced white mushrooms; 0.75 cup sliced carrots; 0.75 cup other veggies of choice (sliced or chopped small, such as bell peppers, zucchini, broccoli etc); 3 cups veggie broth (or water); 13.5 oz can coconut milk (about 1.5 cups); 7 oz brown rice noodles (uncooked); 1 cup chopped spinach (or chard); null null salt (and cayenne to taste); null null sugar (or sweetener if needed); null null cilantro (mint for garnish)

Instructions

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1

Toast the coriander seeds (2 tsp) and fennel seeds (0.5 tsp) for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture.
2

Add the rest of the ingredients for the Laksa Paste (fresh turmeric root (1 inch), fresh ginger root (1 inch), chile (1 green), cayenne (0.5 tsp), lemongrass (1 stalk), of garlic (3 cloves), raw cashews (2 tbsp), [a good handful of cilantro], lime juice (1 tsp)) to a blender or food processor and blend until pasty. Add water (1 tbsp) if needed. The paste can be refrigerated for up to a week and frozen for longer.
3

Heat oil (1 tsp) in a saucepan over medium heat. Add all of the [laksa curry paste] (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 0.33 cup.
4

Add the sliced white mushrooms (2 cups) and cook for 2 minutes.
5

Add the sliced carrots (0.75 cup), other veggies of choice (0.75 cup), veggie broth (3 cups), and can coconut milk (13.5 oz) and bring to a boil. Reduce heat to medium low. Add in the brown rice noodles (7 oz) and let the mixture simmer for 10 minutes.
6

Fold in the of chopped spinach (1 cup). Taste and adjust [salt] and [cayenne] to taste. I usually add a bit of [salt] or soy sauce, [lime juice] and some [sugar] at this point. Add more [coconut milk] if needed. Simmer for another few minutes. Garnish with fresh [cilantro], [mint], bean sprouts or crisped [tofu] and serve.