Laksa is spicy noodle soup which is very popular in Singapore and Malaysia. Shrimp paste, dried shrimps and cockles are the important ingredients used in cooking laksa. This vegetarian recipe takes away the shrimps and uses straw mushrooms to substitute the cockles.
Preparation: 30 mins Cooking time: 30 mins
Ingredients (serves 2)
° 200g rice vermicelli or hokkien mee, blanched
° 80g beansprout, tailed and blanched
° 2 pieces tofu puff (big), sliced
° 300ml fresh coconut milk
° 4 vegetarian fishballs (optional)
° 500ml water
° 40g laksa leaves (with stalk)
° 10 straw mushrooms, halve
° a small handful finely shredded laksa leaves
° salt and sugar, to taste
Laksa Paste (makes 75g)
° 6 dried chilli, chopped
° 3 stalk lemon grass, peel off outer layers, cut out 7.5cm, chopped
° 25-30g galangal, chopped
° ¾ thumb-sized fresh turmeric, chopped
° 2-3 candle nuts, chopped
° 1½ teaspoons vegetarian belacan
° 5-6 tablespoons vegetable oil, for frying
° ½ teaspoon salt
° 1 teaspoon sugar
1. Grind laksa paste ingredients until fine and set aside.
2. Heat oil in a wok or frying pan. Add the laksa paste and fry for 10 minutes or until thickened and fragrant. Set aside.
3. Place the laksa leaves and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove all the laksa leaves with a slotted spoon and discard. Stir in the laksa paste, coconut milk, tofu puffs, vegetarian fishballs and bring to a boil. Season with salt and sugar to taste.
4. To serve, divide beansprouts, rice vermicelli/hokkien mee and straw mushrooms between serving bowls. Ladle the laksa soup into individual serving bowls and sprinkle some shredded laksa leaves.
1. To make vegetarian cockles, place 10 straw mushrooms (halve or sliced) in a pot. Stir in 3½ tablespoons light soy sauces, 4 tablespoons water, 2 tablespoons sugar. Bring to a boil and simmer until sauces thicken. Unsweetened soy milk can be used to replace coconut milk, if desired.