Very Veggie Laksa
Spoonfuls of silky coconut-laced broth, tender shiitake and slippery noodles give all the mouthfeels in this veg-heavy laksa. It's so pumped up with the good stuff, even the most staunch meat-lover will have no beef with it.
Recipe
1
Prepare Vegetables
Chop broccolini into thirds. Remove woody stem from mushrooms and discard. Cut mushrooms into halves. Cut bok choy into bite-sized pieces. Peel and thinly slice eschalot.
2
Start Broth
Heat oil in a saucepan over medium heat. Add eschalot, mushroom and a pinch of salt and cook, stirring, for 1–2 minutes or until slightly caramelised and softened.
3
Add Aromatics
Add turmeric, chilli bean paste and miso paste and cook, stirring, for 30 seconds or until fragrant and slightly darkened in colour. Add 500ml (2 cups) water, coconut milk and stock cube and bring to a simmer. Add broccolini stalks (leave the florets for the end) and cook for 8–10 minutes to allow flavours to develop.
4
Cook Noodles
Place noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes. Drain.
5
Add Vegetables
Add bok choy and broccolini florets to laksa and cook for 1–2 minutes or until just tender.
6
Plate Up
Cut lime into wedges. Divide noodles between bowls and spoon over laksa. Top with crispy shallots and serve with lime wedges.