Vegetarian Nyonya Laksa (Noodle Soup with Coconut Milk and Other Spices)

Laksa is a popular dish, unique to Malaysia, Indonesia and Singapore, each one having its own distinct varieties and flavours. The one I am going to do in this one is based on the Nyonya Laksa, also known as Laksa Lemak (lemak meaning 'fat'). Don't worry if it's a bit sinful, because the good news is that you don't have to have this on a long term basis. If you want to do this long term, then you need to substitute the coconut milk with soy milk or almond milk, which is a bit lighter, but still very tasty. Nyonya laksa was born out of the Peranakan culture, a mix of Chinese and Malay cultures. All their food is flavourful and made mostly out of Malaysian spices and things like coconut. This one will be the first of the many vegetarian Peranakan recipes on this site and on Lunch Box Surprise.

https://www.youtube.com/watch?v=3xP4XZCDjWM

Ingredients:

FOR HOMEMADE LAKSA PASTE

(alternatively, you may buy your own vegetarian Laksa Paste from a supermarket or any vegetarian store- example of a vegetarian laksa paste is Nyor Nyar Assam Laksa Paste)

2 fresh red chillies
2 dried red chillies
3 cloves garlic
¼ inch galangal
3 shallots
½ stalk lemongrass
½ tsp vegetarian sambal belacan (chilli “shrimp” paste)
Salt to taste
½ tsp (or to taste) palm sugar
1-2 tbsp oil (or enough to emulsify)- alternatively, you can use water to blend, but it takes away flavours

 

FOR MUSHROOM LAKSA BROTH
70g Chinese black mushrooms
70g shimeji mushrooms
Mushroom seasoning to taste
1-2 tbsp vegetarian oyster sauce
Salt and white pepper to taste
Few laksa leaves
200-250 ml water

 

FOR MAIN PREPARATION
80 ml coconut milk
2 tbsp oil
¼ tsp curry powder
¼ tsp turmeric powder
Few curry leaves
50g bean sprouts (tauge)
50g water spinach (kangkong) or mustard leaves (sawi)
12 pcs or so tofu puffs (tau kwa)
50g boiled rice noodles
50g yellow noodles
2-3 calamansi limes

 

METHOD
For Homemade Laksa Paste:
1)      Blend all ingredients together into a fine paste. Keep aside.

 

For Mushroom Laksa Broth:
1)      Heat water and add mushrooms.
2)      Bring this to a boil.
3)      Add veg oyster sauce, laksa leaves, mushroom seasoning, salt and a tiny bit of white pepper
4)      Cover and let it cook on slow flame for 1 hour.
5)      Strain the entire liquid only and use that for laksa. Keep that aside.

 

For Main Preparation:

1.       Heat oil and curry leaves.
2.       Add laksa paste. Fry till fragrant and oil separates on top.
3.       Add broth and bring to a boil. Then, simmer on slow flame for about 5-10 mins.
4.       Prepare your noodles if not cooked. Otherwise, just blanch for a while in hot water until little bit soft.
5.       Add coconut milk, curry powder and turmeric powder. Let it simmer again for about 5 mins.
6.       Add sprouts, spinach and tofu puffs. Again, let this simmer for 5 mins.
7.       In a serving bowl, spoon in noodles and soup. Garnish with calamansi limes

NUTRITION TABLE
Calories (kcal)	448
Total Fat (g)	14.3
Cholesterol (mg)	0
Sodium (mg)	68
Total Carbohydrates (g)	7.6
Dietary Fibre (g)	1.3
Sugar (g)	0.8
Protein (g)	3.2
Vit D (%)	4
Calcium (%)	40
Iron (%)	10
Potassium (%)	2