The singular serve of this laksa paste recipe was found at http://theeverydayveggie.com/vegan-laksa-paste/ (I can take no credit for its awesomeness). The recipe for the finished Laksa was taken partly from http://theeverydayveggie.com/vegan-laksa/ (I just used the laksa liquid recipe and used my own ideas for the Laksa filling/veggies).
I multiplied the laksa paste recipe by 4 (original made for 8 people, so I ended up with enough for 32 portions) and I multiplied the liquid recipe by 8 (original made for 4). I ended up with enough for 7 meal swap meals so kept one for myself, gave one to my mum and took 5 portions to meal swap.
Vegan Laksa Paste (enough for 32 laksa portions)
6 Large red chillies (original recipe would have called for 12, but I halved the number of chillies)
4 tsp ground coriander
4 tsp paprika powder
4 tsp cumin powder
2 tsp turmeric powder
4 large white onions
8 stalks lemon grass (peel back the woody exterior and just use the tender white parts)
12 cm piece of galangal
4 handfuls of raw cashews
12 cloves of garlic
8 tsp tamari (original recipe had soya sauce)
4 tbs sesame oil
4 tsp brown sugar
8 tbs of lime juice (approximately the juice of 2 limes)
- add the ground coriander, paprika, cumin and turmeric to a pan with a drizzle of sesame oil and heat until aromatic (a few minutes). Stir continuously to avoid burning the spices.
- Add this to a thermomix or blender/food processor, along with the remaining ingredients and blend/pulse until the mixture is a paste.
Laksa Liquid (enough for 32 portions)
32 tbs of laksa paste
8 cups of water
24 cups of vegetable stock (I made liquid stock out of my homemade thermomix stock)
16 cups of coconut milk or cream
8 tbs brown sugar
- add the laksa paste to a pan and heat until aromatic (a few minutes)… I had to do this in three batches to adequately ‘cook’ the paste, but if you have a large fry pan with adequate space and heat you may get away with doing it all at once.
- In a large pot, or multiple smaller pots add the paste and remaining ingredients and heat through until paste is fully combined and dissolved (I did 3 pots with 11 tbs of paste in each and decided up the liquid components equally into these)
- This is the completed liquid for the laksa; Portion this out equally into containers ready to swap.
dry rice noodles
puffed tofu (this contains gluten, take out if you want a gluten free recipe)
- Fill sandwich sized clip lock bags with a portion of rice noodles (dry), some puffed tofu and chopped and prepared veggies (for 5 portions, I gave 3 containers of ready made laksa liquid and 3 bags of prepared filling- enough for 3 large bowls of laksa)
- To make the laksa, you just put the bag of prepared filling in a large bowl, heat up the laksa liquid in a pot and pour this over the filling. Let this sit for a few minutes to soften the noodles and veggies, garnish with the fried shallots and enjoy!