Chefs’ note: Quay Canteen makes their own vegan laksa paste for this recipe, but you can substitute with a store-bought alternative if you prefer. Laksa paste and vegan fish sauce can be found at Asian grocery stores.
For the laksa broth – heat some vegetable oil in a saucepan over a medium heat. Add the garlic, ginger, lemongrass and chilli and sauté for 1 minute, or until fragrant. Add the laksa paste and cook for 2 minutes, stirring frequently. Add the vegetable stock, coconut milk, vegan fish sauce, lime juice and soy sauce, adjusting the sourness and saltiness with fish sauce and lime juice. Simmer for 10-15 minutes, or until thickened.
Meanwhile – blanch the broccoli and carrots for 2-3 minutes in boiling water, then refresh in iced water and drain.
To finish – prepare the noodles according to packet instructions, then refresh in cold water. Divide the noodles, carrots and broccoli into bowls and ladle over the broth. Top with fried tofu, followed by a generous scattering of bean sprouts, coriander leaves, Thai basil, fresh chilli, a wedge of lime and fresh and fried shallots.
1 broccoli, cut into florets
2 carrots, peeled & thinly sliced
400g flat rice noodles
250g sliced tofu, fried
4 cloves garlic, minced
1 thumb ginger, finely grated
2 sticks lemongrass, white part only, grated
1 birds eye chilli, finely chopped
½ cup vegan laksa paste
2 cups vegetable stock
1 can coconut milk
1 tsp vegan fish sauce
1 lime, juiced
1 tsp soy sauce
Thai basil leaves
fresh chilli, sliced
crispy fried shallots