Categories: Recipes

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

  1. Place the ingredients in a high powered blender and blend to a paste.

Soup Stock

  1. Heat the coconut oil in a large pan, add the laksa paste, stir and cook for 2-3 minutes.

  2. Add the vegetable stock, coconut milk, lime leaves and tamari, bring to boil and simmer for 10 minutes.

  3. Add the lime juice, coriander and salt to taste.

The Vegetables

  1. Stir fry the red pepper, pak choy and bean sprouts in a little coconut oil until al dente.

  2. Blank the sweet potato for 2 minutes in boiling water.

  3. Then add sweet potato noodles to the stir fried vegetables, gently toss together and pile into the serving bowls.

  4. Pour the soup stock in , around the veg, then garnish with spring onion.

By Rhian Jones and Clare Fysh.