This is another go to recipe for me during the winter months. Bringing warmth through the herbs and spices, and with a few extra touches can help support your immune system too. This is a recipe that can be made completely vegetarian or vegan, by substituting the bone broth for a vegetable broth. However this can also be made with a meat protein added if you'd like that better.
cooking time: 1 hr
Thai red curry paste:
- 1 1/2 to 2 tbsp. powdered chilli
- 1 shallot
- 1 stalk fresh lemongrass (minced)
- 1 to 2 red chilies OR 1/2 to 1 tsp. cayenne pepper
- 4 cloves garlic
- 1 thumb-size piece ginger
- 2 tbsp tomato passata
- 1 tsp. ground cumin
- 3/4 tsp. ground coriander
- 2 tbsp. fish sauce OR for vegetarians 2 tbsp. soy sauce
- 1 tsp. sugar
- 2 tbsp. freshly squeezed lime juice
- Optional: 1/4 tsp. cinnamon
- 1 inch ginger
- 1 brown onion OR 2 shallots
- 4 garlic cloves
- 2 Tbsp. thai red curry paste
- 6 cups bone broth OR vegetable broth if vegetarian
- 1 can coconut milk
- 1 medium - large sweet potato
- coconut oil
- packet of vermicelli rice noodles
- 1 capsicum sliced thinly
- 3 spring onions
- handful of mint
- handful of coriander
- half a carrot (spirilised)
- (optional) extra chilli, fresh sliced
Add all ingredients to a blender (I use a nutra ninja) and blend until combined into a thick paste. Store the paste in a glass airtight jar - should be okay stored for 1 - 2 weeks or just freeze straight away for later use.
* If you can not find these ingredients or are in a rush - look for an organic thai red curry paste in the supermarket. Look for one with the least amount of ingredients (preferably ingredients that you can understand too ie. no fillers, preservatives etc)
1. preheat the oven to 200 degrees celsius
2. peel and chop the sweet potato into bite sized cubes. Add some coconut oil, salt and pepper and place onto a baking tray - into the oven. Roast for about 30 minutes or until just cooked, rotating when needed.
3. Dice the onion. Place into a large pot with some coconut oil and cook until transluscent.
4. Chop finely the garlic and ginger. Add to the pot with the onion. Once fragrant, add in the thai curry paste. If this begins to stick at all, add a splash of water. Cook for another 5 minutes.
5. If you have store bought bone broth, prepare this now. Add the coconut milk. Add the broth or vegetable stock. Bring everything to the boil and allow to combine.
6. Check the potatoes - add to the laksa. Turn the stove down to low and allow the laksa to simmer for at least 15 minutes - or until the potato is completely cooked.
7. In a small pan, add coconut oil and the sliced capsicum. Cook until tender
8. Prepare the vermecilli rice noodles. Add to bowls
9. Add laksa on top, and then your desired toppings. Serve hot.
Hope you all enjoy this recipe, and if you make it be sure to tag @lavenderandcobotanicals in your post. Keep well;