Name: Xiengni's Vegan Laksa
Total time: 90 min
Yield: 4
Cuisine: Malaysian
Ingredients: 5cm Knob of Ginger; 200g Shallots; 6 Cloves of Garlic; 2 Lemongrass Stalks; 9 Red Chillies; 5 Dried Chillies; 1 Tomato; 1 Tbsp Miso Paste; 1 ½ Tbsp Ground Turmeric; 2 Tbsp Curry Powder; 1 Tbsp Ground Coriander; 2 Limes; 30g Tbsp Brown Sugar; 1 Tbsp Tamarind Paste; 1.5 Tins of Coconut Milk; 1.5L Vegetable Stock; Handful of Fresh Coriander; Handful of Curry Leaves (Optional); 300g Cornflour; 2 Tsp Chinese 5 Spice; 450g Firm Tofu; 150g Oyster Mushrooms; 2 Pak Choi; 150g Bean Sprouts; 200g Green Beans; 100g Vermicelli Noodles; Salt; Pepper; Vegetable Oil

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All the flavours of a laksa without any of the meat, this is the ultimate vegan laksa. Every mouthful is a flavour bomb. Rich, warming and spicy, it's a goodie.

Xiengni's Vegan Laksa

First, soak the dried chillies in boiling water in a heatproof bowl.

Now let's make the spice paste. Roughly chop the ginger, peeled shallots and one lemongrass stalk. Add to a blender along with your garlic and 3 tbsp of vegetable oil. Blend the ingredients till it forms a purée. This is your garlic paste. 

Add your garlic paste to a large non-stick wok, pour in 200ml of vegetable oil and let this cook for 30 mins on a medium-low heat.

Meanwhile, roughly chop the fresh chillies and tomato. Blend the drained dried chillies, chopped chillies and tomato with 2 tbsp of vegetable oil in the same blender till it forms a purée. This is your chilli paste.

Now add the chilli paste to your wok and give it a good mix. Let it cook until the oil separates from the paste. 

Add in miso paste, turmeric, curry powder and coriander powder before squeezing in the juice of a lime and giving it a good mix. Next you’re going to want to add in the sugar, tamarind paste, coconut milk, stock, and a smashed lemongrass stalk along with a small handful of coriander leaves and 12 curry leaves.

Bring the laska broth to a boil then let it simmer on a low heat for 25 mins. 

Meanwhile, chop your tofu into halves then into quarters. Add cornflour, salt, pepper and Chinese five-spice to a large bowl and thoroughly mix the tofu in.

Get a pan on medium-high heat, pour in a glug of oil and fry your tofu until crispy. Set aside.

Thoroughly mix your oyster mushrooms in the same five-spice cornflour mix before chucking them in the pan. Fry on each side for a few mins each until crispy and set aside.

Whack your noodles into a large heatproof bowl with boiling water. This will take 3-4 mins to cook. Drain, rinse with cold water (to stop it from cooking) and set aside. 

Get a pot of boiling water on then add your green beans for 3 mins. Add your beansprouts to the same pot and blanch for 15 seconds. 

Add the pak choi to your laksa broth and cook for 10 seconds.

Now, add your noodles to a medium-sized bowl, add in a large ladle of laksa broth and the tofu, mushrooms, green beans, beansprouts and pak choi. Garnish each bowl with red chillies, coriander, mint and halved limes and tuck in. 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6298368683001

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Xiengni Zhou

As a passionate home cook and co-founder of Mama Yu's Chilli Oil, Xiengni (@xiensscran) is all about flavour and always cooked from the heart. Sharing three generations of recipes, her approach to food and family and what means is a breath of fresh air.

Challenging

£12+

Malaysian

Vegan

Xiengni's 
Vegan
Laksa

849 A2720 2

First, soak the dried chillies in boiling water in a heatproof bowl.

Now let's make the spice paste. Roughly chop the ginger, peeled shallots and one lemongrass stalk. Add to a blender along with your garlic and 3 tbsp of vegetable oil. Blend the ingredients till it forms a purée. This is your garlic paste.

Add your garlic paste to a large non-stick wok, pour in 200ml of vegetable oil and let this cook for 30 mins on a medium-low heat.

Meanwhile, roughly chop the fresh chillies and tomato. Blend the drained dried chillies, chopped chillies and tomato with 2 tbsp of vegetable oil in the same blender till it forms a purée. This is your chilli paste.

Now add the chilli paste to your wok and give it a good mix. Let it cook until the oil separates from the paste.

Add in miso paste, turmeric, curry powder and coriander powder before squeezing in the juice of a lime and giving it a good mix. Next you’re going to want to add in the sugar, tamarind paste, coconut milk, stock, and a smashed lemongrass stalk along with a small handful of coriander leaves and 12 curry leaves.

Bring the laska broth to a boil then let it simmer on a low heat for 25 mins.

Meanwhile, chop your tofu into halves then into quarters. Add cornflour, salt, pepper and Chinese five-spice to a large bowl and thoroughly mix the tofu in.

Get a pan on medium-high heat, pour in a glug of oil and fry your tofu until crispy. Set aside.

Thoroughly mix your oyster mushrooms in the same five-spice cornflour mix before chucking them in the pan. Fry on each side for a few mins each until crispy and set aside.

Whack your noodles into a large heatproof bowl with boiling water. This will take 3-4 mins to cook. Drain, rinse with cold water (to stop it from cooking) and set aside.

Get a pot of boiling water on then add your green beans for 3 mins. Add your beansprouts to the same pot and blanch for 15 seconds.

Add the pak choi to your laksa broth and cook for 10 seconds.

Now, add your noodles to a medium-sized bowl, add in a large ladle of laksa broth and the tofu, mushrooms, green beans, beansprouts and pak choi. Garnish each bowl with red chillies, coriander, mint and halved limes and tuck in.

Dinner Party

Veganuary

Ginger

Centimetre

Shallot

Gram

Garlic

Clove

Lemongrass Stalk

Red Chilli

Dried Chilli

Tomato

Miso Paste

Tablespoon

Ground Turmeric

Curry Powder

Ground Coriander

Lime

Brown Sugar

Tamarind Paste

Coconut Milk

Millilitre

Vegetable Stock

Coriander

Curry Leaf

Cornflour

Chinese 5 Spice

Teaspoon

Firm Tofu

Tofu

Oyster Mushroom

Mushroom

Pak Choi

Beansprouts

Green Bean

Vermicelli Noodle

Noodle

Salt

Pepper

Vegetable Oil

Curry

Noodles

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