Sweet Potato Laksa
This warming laksa is packed with vegetables and ingredients that nourish the lungs.
- 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
- 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
- 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
- Place the ingredients in a high powered blender and blend to a paste.
- Heat the coconut oil in a large pan, add the laksa paste, stir and cook for 2-3 minutes.
- Add the vegetable stock, coconut milk, lime leaves and tamari, bring to boil and simmer for 10 minutes.
- Add the lime juice, coriander and salt to taste.
- Stir fry the red pepper, pak choy and bean sprouts in a little coconut oil until al dente.
- Blank the sweet potato for 2 minutes in boiling water.
- Then add sweet potato noodles to the stir fried vegetables, gently toss together and pile into the serving bowls.
- Pour the soup stock in , around the veg, then garnish with spring onion.
By Rhian Jones and Clare Fysh.