cheats quick & easy VEGAN LAKSA

The other day while wandering the isles of my local asian grocer (I could literary spend hours there looking at all the interesting and exotic things), I stumbled across a VEGAN LAKSA PASTE! which is the key to this recipe. The asian grocer is a great place to stock up on other essentials such as rice and noodles- there's heaps of varieties that can be bought in bulk and are MUCH cheaper than the supermarket. Back to this laksa paste, clearly marked vegan I proceeded to purchase it...only to come to discover I didn't really know what a laksa consisted of or how to make one, after a bit of research I set out on a cool summers night to make a big bowl of soupy spicy noodles- and my goodness was it good

What you'll need

*SERVES ONE HUNGRY PERSON ;)

2 HEAPED TBS of Laksa Paste

rice noodles ( I use a brand called Pandaroo who do a brown rice vermicelli- but any rice noodle would work :))

1 cup of Pure Harvest COCO-QUENCH (keeps this recipe HCLF friendly but feel free to use an alternative)

1 TBS of tamari

1 TBS coconut sugar

1 fresh chilli (only add if you can handle the heat)

1 lime

tofu- firm is desirable but i only had momen (medium/firm) on hand so "pressed" it prior to use

optional but highly recommended- toasted pumpkin seeds, simply remove the pumpkin seeds from the pumpkin toss in tamari and toast in a hot oven until golden brown!

coriander to top with

VEGGIES: anything goes well, its all about the method you cook them to ensure they don't overcook! I used: zucchini, corn, squash, mushrooms, capsicum, broccoli, green beans & carrot (the last three things were in fact from a frozen organic mix)

start by sautéing the zucchini and fresh chilli in some water, until lightly coloured then add in your laksa paste (perhaps with a bit more water) and fry until fragrant. Once the paste has "cooked off" add in the coconut milk along with an equal amount of water, bring the to a boil then reduce heat to a simmer. Add tamari and coconut sugar (taste to ensure flavours are balanced and adjust if necessary to your liking) cover with a lid and allow flavours to develop.

Meanwhile heat another pan and add the mushrooms to slightly cook toss through the capsicum & tofu at the last minute to give them some colour too. Add the squash and frozen veggies, to your soup and allow to cook.

Whilst these are cooking prep your rice noodles, by boiling some water and covering the desired amount. Leave these to partially cook for around five minutes (for the brown rice ones, time may vary for other varieties) once slightly soft, drain the water and RINSE thoroughly. If all the veggies already in the Laksa are adequately cooked add the rice noodles, if not wait for this to happen.

Stir through the rice noodles to cover in the flavourful soup then add in the pre-cooked mushrooms, capsicum and tofu. Mix again to evenly distribute everything and finally add the corn to slightly steam in the hot soup (this can even happen with the heat off but lid on!)

Pour everything into your desired serving capsule (it's gotta be BIG) , then cover in coriander! top with toasted pumpkin seed and squeeze over the lime juice just before devouring.

*THESE TWO IMAGES ARE WHAT I WANTED TO REPLICATE- at GOLDEN LOTUS whilst in Sydney