Another laksa to titillate the taste buds, when I have to make Laksa I never know which way to go – should I go with this one or the other? I think the flavor of this one might be a little bit more authentic, which might matter to those of us that have actually been out to the exotic east, but as to which one is better, I honestly can’t tell you.
Preparation time : 15 minutes
Cooking time : 15 hour
Serves : 4
Ingredients :
2 cups of water
1 Massel vegetable or chicken-flavored stock cube
Bean sprouts
Mixed vegetables (eg. baby corn, snow peas, mushrooms and broccoli)
Fresh coriander and chilli
Half a packet of fried tofu puffs (from Asian grocery stores)
13 1/2 ounces can of coconut milk
3 1/2 ounces packet of dried bean vermicelli
1 1/2 tablespoon of vegan Laksa paste (for a mild Laksa; use more for a hotter paste)
Directions :
1.Put the bean vermicelli in cold water and let it soak for 15 minutes.
2.In the meantime, put water in large saucepan, then add the stock and stir well to get it to dissolve. Bring the water to a boil.
3.Put in both the Laksa paste and coconut milk. Again, let it come to a boil while you’re stirring. Add in the vegetables and the tofu and let the whole mixture cook for 5 minutes.
4.Take the vermicelli, drain off the water, and share it out between two large soup bowls. Put in the laksa and cover with a hand-full of bean sprouts.
