Thermobexta’s Vegetarian Laksa

Thermobexta Vegetarian LaksaAn updated version of this great recipe can be found in my cookbook, Thermobexta Main Meals Made Easy, which you can check out here.

I’ve been wanting to create a great thermo vegetarian laksa for as long as I’ve had my machine! So a couple of weeks ago I set about doing just that. Well, I am super dooper happy with this and I really hope you like it as much as we do!

Paste
200g red onion, quartered
50g coriander (leaves, stems and roots)
40g coconut oil
40g water
30g ginger, sliced into thin coins
20g macadamia nuts
6 garlic clove
5 birds eye chillis, stems removed (reduce this if you don’t want it spicy, or increase if you love it hot hot hot!)
2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp paprika
15g lemon grass, trimmed, cut into 1cm lengths
1 tsp granulated sea salt

Soup
200g bean thread noodles or rice vermicelli
400g tin coconut cream
800g water
1 tsp Himalayan salt
250g firm tofu
250g carrots, sliced into coins
150g green beans, cut to 5cm lengths
15g lime juice

To serve
bean sprouts (around 1/3 – 1/2 cup per bowl)
coriander leaves
spring onion, sliced
tomato, cubed
cucumber, cubed
lime, cut into wedges
chilli, sliced

1. Place all paste ingredients into mixer bowl. Blitz for 2 minutes/speed 8/MC on, stopping half way to scrape sides of bowl. Repeat.

2. Transfer half of the paste mixture to a jar. This is enough to make a second batch of Laksa – cover the surface of the paste with oil before sealing the jar, refrigerate and use within 2 weeks. Alternatively you can freeze for months.

3. To the paste that is left in mixer bowl, add 50g of the coconut cream.  Saute for 6 minutes/steaming temperature/speed soft/MC on.

4. Add remaining coconut cream, water and salt. Cook for 10 minutes/100/speed 1/MC on.

5. Add tofu, carrots, beans and lime juice to the soup. Cook for 12 minutes/100/reverse/speed soft/MC on.

6. While the soup is cooking, place noodles into a bowl and cover completely with boiling water. Leave for 2-3 minutes, or until cooked. After this time, strain the water off and place noodles in serving bowls.

7. Pour hot soup over noodles, evenly distributing all ingredients between the bowls.  Top each serving with bean sprouts, coriander, spring onion, tomato, cucumber, lime and chilli.

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23 thoughts on “Thermobexta’s Vegetarian Laksa

  1. This is a beautiful Malay style vegetarian laksa. I thoroughly enjoyed this dish and love how the paste makes enough for a second batch – Yum! Thanks Bec!

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  2. Looks delicious. If we want to use this as a future recipe of the week in The thermomix recipe club (Facebook) would that be okay?

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  3. Thanks Bec, we are going to give Asian flavours a break for a few weeks as two of three recipes have been Asian style but it’s great to have healthy recipes to offer people further down the track. I’m actually finding it harder to find recipes than I thought it would be. Lots of dieters at the moment but also people wanting to cook for families.

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  4. One word….FABULOUS!!!!! We really enjoyed this! i doubled the tofu (kids love tofu)
    A hit all round… thanks so much for this one!

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  5. This was really very yummy and in my opinion quite authentic tasting. ok so took me few days to gather ingredients. I couldn’t find fresh Tumeric so just used heaped tsp of powdered. I also by mistake put in two tsp of cumin by accident. I added little bit extra salt as I love things quite salty. Will absolutely be making this delicious dish again. Thanks Bec !! You are one talented lady
    oh would also recommend leaving the steaming basket on top instead of mc when cooking after water and rest of coconut cream cream have been added mine was bubbling everywhere. Not sure if anyone else had that happen.

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  6. We thought this laksa was delicious, with the added plus that it was quite easy to make. I omitted the tofu and added some chicken tenderloins. Looking forward to using the spare paste next week.
    I agree with the comment above about putting the basket on the top during the cooking of the water and coconut cream.
    thanks for another great , healthy recipe

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  7. Love this recipe. I added Lamyong vegan “prawns” to this dish along with the tofu the first time I made it and added smoked tofu the second time. Great flavour palette. I love a good hot laksa so added more chilli the second time. I also steamed some bok Choy and some fresh garlic shoots in the varoma during the last 8 minutes of cooking.

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  8. Made this for the first time tonight and the whole family loved it. I reduced the chilli to one, and added a dish of extra chilli on the table for those who like more heat to add to their own bowl. Also increased the lime juice and added some fish sauce (so not technically vegetarian any more). My paste didn’t really grind up smooth so I ended up straining the laksa into the serving bowls as my kids are funny about ‘bits’. Aside from being delicious you could really feel this soup doing you good. Very comforting.

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    1. I just wanted to add that my fifteen year old daughter was coming down with a cold the night I made this. She said it felt really good on her sore throat as she ate it, and actually asked if I would make her some more with the leftover paste to take to school in a thermos the next day. I did so, sending the fresh bits in a container for her to add at the time of eating. She has recovered much more quickly from her cold than usual and I actually wonder if all the anti- inflammatory properties of many of the ingredients played a part…? Anyway , the next time anyone in the family starts to feel unwell I’m gonna make this soup my first line of treatment!

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  9. Stunning, my 3 kids 7, 4.75 and my lil lady whose 2nd birthday dinner I made this for tonight devoured it to my utter surprise! My mum couldn’t stop raving how I have out done myself, I did remind her it wasn’t my recipe 😉 Thx again Bec just beautiful, can’t wait to use the left over past xxx oh and ps I made a zillion mistakes through distraction so if I followed it to a tee OMG I can’t even imagine!

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  10. Made this last night – fabulous – and having the “second-half-of-the-first-batch” tonight!

    Popped back to post this tip on how to quickly prep the fresh ingredients: throw the tomatoes (quartered) and the cucumber (cut into 5cm or so sticks), the spring onions and any other veg you want to add as fresh (eg: asparagus stems, zucchini) and chop at speed 4 for 10 seconds (or less if you want more chunky). Do this before making the paste or the soup – or before you reheat – and no need to wash out the mixing bowl, plus everything is ready once the soup is done. I hand-sliced the chillis and tore the coriander leaves as it looks better in the finished bowl but they could go in as well.

    Also added a spoon of homemade vege stock to the soup, and a splash of soy sauce, then nodded my head all the way through eating 🙂

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