Laksa Soup (for 4)
1 onion, chopped2 cloves garlic, crushed
1/2 lemon, finely grated rind
2 tsp chilli sauce or paste (or to taste)
1 tsp ginger, finely chopped
2 cups (500 ml) vegetable stock (see recipe following)
1 tbl lemongrass, finely chopped
2 tbl coriander leaves, finely chopped
1 tbl soy sauce
1 tin (~400 ml) coconut milk
ground pepper
100 gr thin noodles
1 spring onion, finely sliced
1 cup mung bean sprouts
100 gr tofu slices, cut into small pieces
Saute the onion for 5 minutes. Add garlic, lemon rind, ginger, chilli and saute 1 minute.
Add remaining ingredients up to the pepper and bring to the boil. Add noodles and spring onion and simmer for 10 minutes.
Add the bean sprouts and tofu shortly before serving and heat through. Note: commercially prepared marinated and fried tofu slices are nice here.
Vegetable stock (2 cups)
1 small onion1 medium carrot
1 whole stick celery
3 and 1/2 cups water
1 tsp vegemite
4 peppercorns
2 whole cloves
2 bay leaves
Slice and saute the vegetables in a little oil for 5 minutes, then add the remaining ingredients and simmer gently for 45 minutes. Strain and reserve the stock.