I am nearing the end of my stay in Krakow. I’ve completed a monumental amount of dental treatment whilst here (so it wasn’t all fun) and I am glad for it to be over and to be going back home. Having said that it was really nice to see my parents, to see the city covered in snow and to have a break from cooking (courtesy of my lovely mum and a few nearby eateries offering good vegan food).
I decided to get my teeth in tip-top shape, as lots of my old fillings needed replacing and I am planning to have adult braces put on soon. Duncan has blazed the trail for me (he is nearly done with his treatment) and he made me realise that once you get used to them, wearing them isn’t as big a deal as I had thought. Sure they are annoying to keep clean and you would not have them put on for the fun of it, but having crooked teeth is neither pretty nor easy to keep cavity-free, so I am going to bite the bullet. If you visit the blog at some point to find it awash with soups, smoothies and mashed potatoes, you’ll know why…And I apologise in advance… 😛
Even though, I’m still about a month away from having the braces put on, today’s recipe happens to be a soup. It’s not any old soup though, it’s an aromatic, spicy and creamy vegan laksa that’s really filling and comforting – perfect for these cold winter months. It’s warming and it won’t leave you hungry, thanks to a generous topping of flat rice noodles, steamed broccoli, pan-fried tofu cubes and sprouts.
In creating this recipe, I went against Duncan’s wisdom to keep things simple and I am hoping you’ll see that it’s worth it. We always have this tug of war going on in our kitchen when he is like ‘come up with something really simple’ and I always set out with this very intention, but then get side-tracked and before I know it the recipe can no longer be called simple. See, to my mind a tasty vegan recipe (or any recipe for that matter) relies on a careful layering of flavours and textures that play off each other. Sometimes simple pleasures like new potatoes with some vegan butter and a pinch of salt will do, but most of the time a bit more effort is required to create a dish you’ll want to have again and again.
With laksa, the devil is in the spicy and aromatic paste that needs to be slowly fried off for as long as possible for all its amazing flavours to develop. Then it’s about the creaminess of coconut versus the acidity of lime and the freshness of sprouts and herbs, versus the toothiness of noodles. Typically, laksa paste contains shrimp paste for umami (or 5th taste as it’s also known). To mimic that seafoody taste, I’ve ground up some nori sheets, which adds a subtle taste of the ocean to my paste and I am really pleased with the outcome. I really hope you’ll make it and love it as much as we did!
BROTH
TOPPINGS
**I pregrind it in my spice grinder and keep it in a sealed jar as it’s a perfect, rich in iodine, seasoning to sprinkle on rice / sushi and it makes an excellent replacement for the fishy umami flavour that so many South-East Asian dishes feature.