Spicy Vegan Laksa
with Mushrooms & Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
You’ll find variations galore of laksa in different Southeast Asian nations. But rice noodles in richly spiced coconut broth are truly a comfort food without borders! The scent of red curry paste, ginger and lemongrass emanates from each heart-warming portion of tender-to-the-bite veggies.
We will send you:
- 225g Baby bok choy
- 225g Sliced mushrooms
- 15ml Ginger paste
- 15g Minced lemongrass
- 400ml Organic fair-trade coconut milk (non-GMO)
- 🌶️ 18g Red curry paste
- 30ml Vegetable demi-glace
- 225g Fresh Shanghai noodles
Contains: Wheat
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
41 g
Saturated Fat
32 g
Sodium
980 mg
Total Carb
81 g
Sugars
8 g
Protein
19 g
Fibre
3 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Start the laksa
- Meanwhile, remove the root ends of the bok choy; chop.
- In a second medium pot, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to brown.
- Add the bok choy and sauté, 1 to 2 min., until beginning to wilt; season with S&P.
Finish the laksa
- To the pot, add the curry paste (add ½ for medium spicy), ginger and lemongrass.
- Cook, stirring often, 1 to 2 min., until fragrant.
- Add the coconut milk, demi-glace and ¼ cup water (double for 4 portions); stir well and bring to a simmer.
- Cook, stirring occasionally, 3 to 4 min., until slightly thickened; season with S&P.
Plate your dish
- Divide the noodles between your bowls.
- Top with the laksa. Bon appétit!
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