Vegan Low FODMAP Laksa Paste
This aromatic, vegan, spicy laksa soup is one of my favourite ways to combine tofu and rice noodles in one dish and features the best homemade low FODMAP laksa paste you’ll ever try.
Servings: 6
Ingredients
Laksa Paste
- 2 tablespoon tomato puree
- 2 fresh red chillies Adjust to taste
- 2 tablespoon soy sauce Gluten-free alternative if required
- 2 tablespoon toasted sesame oil
- 2 tablespoon lime juice
- 1 tablespoon miso paste
- 1 tablespoon ground coriander seeds
- 1 thumb-sized piece of ginger
- 1 stick of lemongrass
- 1 teaspoon Chinese 5 spice powder
- ½ teaspoon turmeric powder Ensure gluten-free if required
- ½ teaspoon cayenne pepper
- ½ teaspoon asafoetida Ensure gluten-free if required
Noodle Soup
- 200 g broccoli heads/florets
- 200 g red bell pepper
- 300 g /1 large carrot
- 330 g /1 block firm smoked tofu
- 200 g courgette/zucchini
- 75 g spring onion/scallion green tops
- 150 g /4 cups kale
- 250 ml /1 cup canned coconut milk
- 160 g /4 nests rice vermicelli noodles
Instructions
Mise en place prep
- Prepare the noodle soup ingredients. Chop 200 g broccoli heads/florets into bite-sized florets. Deseed and thinly slice 200 g red bell pepper. Spiralize 300 g /1 large carrot and 200 g courgette/zucchini into thin ribbons or shave off thin slices, lengthwise, with a vegetable peeler. Dice 330 g /1 block firm smoked tofu into small chunks. Finely slice 150 g /4 cups kale and 75 g spring onion/scallion green tops. Have all the ingredients chopped and ready to go, as this dish cooks quickly.
Laksa Paste
- Prepare the laksa paste ingredients. Deseed and finely mince 2 fresh red chillies. Peel the tough outer skin from 1 stick of lemongrass and chop finely. Grate 1 thumb-sized piece of ginger on the smallest side of a box grater. If your food processor is extremely efficient, you may be able to skip these steps and let the blades do the work.
- Blitz up the laksa paste ingredients in a blender until a thick, wet paste is formed.
Laksa Soup
- Steam the broccoli for 3 minutes until cooked al dente.
- Whilst the broccoli cooks, in a deep, non-stick wok, dry fry the laksa paste for 2 minutes on low-medium heat until bubbling and fragrant.
- After 2 minutes, increase the heat to medium/high and add the peppers and carrot to the paste and stir fry for 2 minutes.
- Add the courgette, tofu, kale and spring onion greens and continue to stir-fry for 2 minutes.
- Add cooked broccoli and stir-fry for 1 minute.
- In a separate bowl, submerge 160 g /4 nests rice vermicelli noodles in boiled water for 2 minutes.
- Pour 250 ml /1 cup canned coconut milk into the wok and stir well. Reduce the heat to low and do not allow the soup to boil once the coconut milk goes in.
- Drain the noodles, reserving 250ml/1 cup of the hot water. Rinse the coconut milk can out with half of the reserved water and add to the wok along with the drained noodles. Pour the remaining half cup of water into the food processor where you made the paste. Turn it on for a few seconds to clean up the remaining paste before adding the flavoured water to the pan. Use tongs or chopsticks to mix well. Alternatively, just use 1 cup of hot water or FODMAP safe stock.
- Simmer for 2 minutes, stirring frequently. The vegetables should be cooked nicely and retain some bite. They should not be soggy.
- When serving, I prefer to dish the noodles and vegetables out using tongs to make sure they get shared evenly, then spoon the hot broth over each bowl.
Notes
Cook's Tips: Due to the oil in the laksa paste, you shouldn’t need to add extra oil to the pan. If you’re not using a non-stick pan or well-seasoned wok, then you may need an extra drizzle of oil to stop the paste from sticking.
I prefer to deseed my chilli according to my tolerance for spice. If you like spicy food, then feel free to use the whole chilli, seeds and all to your taste.
FODMAP Notes: See the full blog post for detailed FODMAP ingredient notes. FODMAP values, portions and categories can and do change over time.
I use standard UK metric measurements in all of my recipes:
- 1 cup = 250 ml
- 1 tablespoon = 15 ml
- 1 teaspoon = 5 ml
