Sweet Potato Laksa
This warming laksa is packed with vegetables and ingredients that nourish the lungs.
Paste
- 1-2 Thai birds eye chillies
- 1 small onion
- 1 tbsp roughly chopped ginger
- 1 lemongrass stalk (white part only, trimmed)
- 2 garlic cloves
- 1 large spoonful of almond butter
- 1/2 tbsp coriander seeds
- 1/2 tbsp cumin seeds
- 1/2 tsp paprika
- 1/2 tbsp turmeric
- 2 tbsp tomato puree
Soup Stock
- 1 quantity of laksa paste (see above
- 1 tbsp coconut oil
- 750 ml vegetable stock
- 1 can coconut milk
- 2 kaffir lime leaves
- 2 tsp tamari sauce
- Juice of 2 limes (or more to taste)
- Handful of coriander (finely chopped)
- Natural sea salt (to taste)
The Vegetables
- 1 red pepper (thinly sliced)
- 1 pak choi (thinly sliced)
- 1 pack of beansprouts
- A large handful of spiralised sweet potato (per person)
- 4 spring onions (thinly sliced)
The Paste
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Place the ingredients in a high powered blender and blend to a paste.
Soup Stock
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Heat the coconut oil in a large pan, add the laksa paste, stir and cook for 2-3 minutes.
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Add the vegetable stock, coconut milk, lime leaves and tamari, bring to boil and simmer for 10 minutes.
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Add the lime juice, coriander and salt to taste.
The Vegetables
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Stir fry the red pepper, pak choy and bean sprouts in a little coconut oil until al dente.
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Blank the sweet potato for 2 minutes in boiling water.
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Then add sweet potato noodles to the stir fried vegetables, gently toss together and pile into the serving bowls.
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Pour the soup stock in , around the veg, then garnish with spring onion.
By Rhian Jones and Clare Fysh.
