Vegetarian Laksa

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 3)
° 300g rice vermicelli or hokkien mee, blanched
° 120g beansprout, tailed and blanched
° 3 pieces tofu puff (big), sliced
° 450ml-500ml fresh coconut milk
° 6 vegetarian fishballs (optional)
° 750ml water
° 60g laksa leaves (with stalk)
° 15 straw mushrooms, halve
° a small handful finely shredded laksa leaves
° salt and sugar, to taste

Laksa Paste (makes 125g)
° 75g onions or shallots, chopped
° 6 dried chilli, chopped
° 1 stalk lemon grass, peel off outer layers, cut out 7.5cm, chopped
° 1 thick slice galangal, chopped
° ½ thumb-sized fresh turmeric, chopped
° 1 candle nut, chopped
° 1 teaspoon vegetarian belacan
° 5-6 tablespoons vegetable oil, for frying
° ½ teaspoon salt
° 1-2 teaspoons sugar

Method
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.

Tip
1. To make vegetarian cockles, place 15 straw mushrooms (halve or sliced) in a pot. Stir in 5 tablespoons light soy sauces, 6 tablespoons water, 2-3 tablespoons sugar. Bring to a boil and simmer until sauces thicken.
2. Unsweetened soy milk can be used to replace coconut milk, if desired.