Laksa lemak

Name: Laksa lemak
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 2 limes, cut in half; 2 lemon grass stalks, white parts only, chopped; 1 cup (115 g) beansprouts; ¼ cup (15 g) chopped coriander (cilantro); 2.5 cm ginger or galangal, chopped; 6 red chillies, deseeded and chopped; 7 small shallots, chopped; 800 g fresh laksa noodles, or 300 g dried rice vermicelli noodles; 1½ cups (90 g) enoki or button mushrooms; 5 spring onions (scallions), thinly sliced; 1 red chilli, sliced; 1½ cups (375 ml) coconut milk; 1 tablespoon coconut sugar (or grated palm sugar); 1 tablespoon tamarind paste (or 2 tablespoons lime juice); 1 cup (180 g) baby sweetcorn, halved; 7 tofu puffs or 1 block (300 g) extra-firm tofu, cubed; 3 tablespoons serundeng; 4 cups (1 litre) vegetable stock; 7 candlenuts or macadamia nuts (or 12 cashews); 6 garlic cloves, chopped; 1 tablespoon miso paste; 1 teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Lemak means ‘creamy’, here referring to the coconut milk that enriches the laksa and makes it meltingly smooth and velvety. If you cannot find traditional laksa noodles for this dish, you can use either rice vermicelli noodles, udon noodles, or even a mix of the two.

Ingredients

4 cups (1 litre) vegetable stock
1 tablespoon tamarind paste (or

Asia
Malaysia
Singapore
Main course
Vegan
Southeast Asia
Gluten-free

Method

First make the laksa paste. Using a food processor or mortar and pestle, blitz or pound all the ingredients together until smooth.

Pour the stock into a large saucepan over medium heat, then add the tamarind paste, coconut sugar, serundeng and the laksa paste. Stir to mix well, bring to the boil and leave to cook for 5 minutes. Add the tofu puffs, sweetcorn and mushrooms. Cover and brin