Ingredients

Vegetables

• steamed green veggies: broccoli, bok choi, spinach
• *winter roots vegetables of your choice 

Toppings

• 200 g flat rice noodles, cooked
• 200 g fresh bean sprouts, cleaned and blanched
• fresh coriander, chopped

Paste*

• 3 medium shallots, sliced roughly
• 4 garlic cloves
• 2 lemongrass stalks, white part chopped (but keep the rest)
• about 40 g / 1.5 oz ginger or galangal, sliced roughly
• 4 fresh red chillis or dried Thai chillis soaked in boiling water (adjust to your level of heat tolerance (optional)
• 2 tbsp neutral tasting oil (I used rice bran oil)
• 1 tsp ground turmeric
• 1 tsp ground coriander or 2 tsp coriander seeds (toasted and ground)
• ½ tsp ground cumin or 1 tsp cumin seeds (toasted and ground)
• 1 tsp mild curry powder
• 1/2 tsp vegan Thai red curry paste 
• 1/2 tsp vegan Thai Paneang mild curry paste 

Broth

• 1.2 L / 5 cups veggie stock or veggie stock powder / cube dissolved in water
• 1¼ tsp fine salt, adjust to taste
• 400 ml / 14 oz full fat coconut milk
• 1½ tsp sugar (I used coconut sugar), adjust to taste

Servings: 3-4

Instructions:

1. Cut veggies into bite sized chunks
2. Boil till medium-soft (or to your liking)
3. In the meantime, blend the shallots, garlic cloves, lemongrass, ginger, and chilies with a bit of water.
4. In a pot, add enough oil to coat and then add all ingredients for the paste. Cook until fragrant
5. Add a bit of water and the ingredients for broth and cook till boiling
6. Add vegetables and cook for a few minutes or until the veggies are soft enough to your liking
7. Add the laksa curry with the ingredients for the toppings
8. Add to cooked noodles, rice, or bread. If you use as a broth/soup, you may need to add more water.