Curry Laksa
 
 
Raw & Vegan Culinary Course
Author:
Ingredients
Curry Paste
  • 1 Red Onion, medium
  • 2 Red Chillies, large
  • 2 Garlic Cloves
  • 2 Lemongrass Stalks, chopped
  • 1 t Paprika
  • 2 t Coconut Sugar
  • 2 t Coriander, ground
  • 2 t Turmeric Powder
  • 3 t Ginger, minced
Soup Base
  • 1 Zucchini, ~10 cm in length and spiralised
  • 1-2 Swiss Brown Mushrooms, sliced
  • 350 ml Coconut Milk
  • 50 g Red Capsicum, cut into long thin strips
  • ¼ C Bok Choy, shredded
  • ⅓ C Bean Sprouts
  • ⅓ C Broccoli, chopped into small florets
  • ½ T Fresh Lime Juice
  • 1 T Raw Peanuts, soaked, dehydrated & crushed
  • 2 T Tomato, finely chopped
  • 3 T Curry Paste
  • 1 t Miso Paste
  • Himalayan salt to taste
  • Fresh mint, coriander & lime slices to garnish
Instructions
Curry Paste
  1. Place all ingredients into a blender and blend until you have a smooth paste with no lumps.
  2. Empty into a container and it is ready to use.
Soup Base
  1. Prepare all the vegetables for the soup base.
  2. Place the prepared vegetables in a bowl, beginning with a nest of zucchini noodles (spread all the vegetables around evenly to ensure that once you pour the Laksa soup over everything, it will all be evenly distributed, and every mouthful will include a variety of taste and textures).
  3. Place the 3 T of Laksa Paste, coconut milk, miso paste & salt to taste, into a blender and blend for approximately 2 minutes until well combined, smooth and slightly warm [I set my Thermomix on 37°C (99°F) and blended it on speed 4 for 2 minutes].
  4. Pour the Laksa soup gently over the veggies in the bowl, top with the finely chopped tomato, fresh mint, coriander and the crushed peanuts, and place the lime slice on the edge of the bowl.
Notes
I decided to recreate one of my favourite dishes - Curry Laksa! I love everything about this dish... smooth, crunchy bits, tangy, sweet, spicy, packed full of flavour with different textures. A very satisfying meal that hits the spot :)

This recipe will make a batch of paste which in turn will create approximately 3-4 meals, depending on how much you use. It is easier to make the paste in a larger quantity and have it on hand for whenever you need it. The paste will last for up to 5 days in the fridge or you can freeze it for up to 3 months.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/curry-laksa/