VEGETABLE LAKSA

{ SCOTT MATHIAS ACKNOWLEDGES LAKSA AS ONE OF HIS MOST FAVOURITE FLAVOURS AND TASTE COMBINATIONS. IT IS AN ASIAN INSPIRED SOUP EMBODYING THE TRUE ESSENCE OF THE ORIENT. }

{ INGREDIENTS }

PASTE (WHICH CAN BE PRE-MADE AND STORED FOR UP TO FOUR WEEKS IN THE FRIDGE)

4 stalks lemongrass, crushed

1 dessertspoon chopped fresh ginger

1 large clove garlic

1–3 red chili, depending on your heat preference

3 teaspoons coconut oil

1 small kaffir lime leaf, deveined

1⁄4 teaspoon chopped galangal root

1 teaspoon coriander (cilantro), chopped

1 dessertspoon coconut nectar

60 g (2 oz) soaked cashews

1⁄8 teaspoon salt, to taste

several sprigs of coriander (cilantro), for garnish

extra water, if needed at time of blending

 

SOUP

prepare up to 500 g (16 oz) chopped, sliced, julienned vegetables – I enjoy the following:

broccoli, carrot, spring onion (scallion )capsicum (bell pepper) – red and yellow, snow peas (mangetout)

350 ml (12 fl oz) organic coconut milk

2 zucchini (courgettes), peeled and spiralised into thick spaghetti creating a noodle effect

{ METHOD }

Place all of the paste ingredients, except water, into a high speed blender and bring down to a thick paste. Add extra water if needed.
 
Place the cut and prepared vegetables into serving bowls. Spiralise the zucchini and add to your bowls of vegetables.
 
Pour the coconut milk into the blender jug. Add 1 teaspoon of your pre-made laksa paste and blend thoroughly.
 
Pour this over each of your bowls of prepared noodles and vegetables. Top off with a fresh sprig of coriander.
 
This soup can also be heated in your dehydrator. It can be served in small cups or bowls which fit in your bento box presentation.
Prep time: 
Cook time: 
Total time: 
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Categories: MAINS.