There's nothing like a bowl of warm vegetable laksa. It doesn't even need meat or fish to make it amazing either. This one is full of vegetables from the garden, and with the powerful punch of the laksa paste and the creaminess of the coconut milk, it tastes like heaven.
It's gluten free and vegan, and packed to the brim with goodness.
3 cm piece fresh ginger, peeled
2 garlic cloves
1 eschalot or small onion
4 sprigs fresh coriander, roots, stalks & leaves
1 tbsp sesame oil
2 - 3 tblspns laksa paste *see tip
600ml vegetable stock
400 g coconut milk
2 fresh kaffir lime leaves
1/4 tspn salt
700g of vegetables of choice, (e.g. brocolli, cauliflower, carrot, green beans, zucchini, snow peas) cut into even sized chunks