Vegan Laksa with Tofu and Shiitake

Ingredients

For 5 portions

• 🧅 120g shallots
• 🧄 4 cloves garlic
• 🪴 15g ginger
• 🫚 15g galangal
• 🌿 2 stalks lemongrass
• 🌶️ 3 medium chilli peppers, red hot
• 🥣 1 Tbsp miso
• 🪴 1 Tsp turmeric
• 🌿 2 Tsp coriander powder
• 🌿 1 Tsp cumin powder
• 🏺 3 Tbsp sunflower oil
• 🍄 200g shiitake mushrooms
• 🥕 800ml vegetable broth (rehydrated stock cube)
• 🥥 400ml coconut milk, canned
• 🥣 2 Tbsp soy sauce
• 🍚 1 Tbsp sugar
• 🪴 150g green beans
• 🧈 300g fried tofu
• 🍜 300g rice noodles (dry)
• 🌱 150g bean sprouts
• 🍋 2 pieces lime

Method

1. Blend the shallots, garlic, ginger, galangal, the tender parts of the lemongrass, chillies, miso, turmeric, coriander, cumin and a splash of water to a smooth paste.
2. Heat the oil in a large pan over a medium heat. Fry the paste for 6–8 minutes, stirring often, until dark, fragrant and the oil starts to separate.
3. Add the sliced shiitake and cook for 3 minutes. Pour in the stock and coconut milk, add the soy sauce and sugar, and simmer gently for 12 minutes.
4. Add the trimmed green beans and the fried tofu, cut into cubes, and simmer for 4–5 minutes until the beans are just tender.
5. Meanwhile, soak or cook the rice noodles according to the packet and drain. Pour boiling water over the bean sprouts and drain.
6. Share the noodles and bean sprouts between 5 deep bowls.
7. Taste the soup for salt and heat, then ladle it over. Serve with the lime wedges to squeeze over.