Plant-based laksa and laksa paste recipe

Great for a lunch or dinner, this plant-based laksa is whipped up with a homemade paste that can be made in advance and stored in the fridge for up to 3 months. Recipe developed by nutritionist Faye James.

Ingredients for the laksa paste recipe

3 medium shallots

4 garlic cloves,

2 lemongrass stalks

40g galangal

4 fresh red chillies

2 tbsp veggie oil (choose extra virgin olive oil if you want to eat by Mediterranean diet principles)

2 tsp ground turmeric

2 tsp coriander seeds (toasted and ground)

2 tsp cumin seeds (toasted and ground)

Method to make the paste

Blend all the spices and oil in a food processor to make a smooth paste. Put the paste in a jar and refrigerate for up to 3 months.

Ingredients for the laksa soup recipe

2 tbsn (or more!) of laksa paste

1 packet of pad Thai noodles, cooked

1 block of firm tofu

1 can of coconut milk

2 cups of plant-based broth

1 tsp of coconut sugar

Dash of soy sauce

1 packet of enoki mushrooms

1 bunch of bok choy

1 packet of sugar snap peas

Fresh coriander

Fresh red chilli

A squeeze of fresh lime

Method to make the paste

Spoon the desired amount of laksa paste (depending on how spicy you like it!) into a pan and cook over a medium heat until fragrant, add coconut milk, broth and coconut sugar and a dash of soy sauce to taste and bring to the boil.

Add chopped bok choy and sugar snap peas and cook until tender.

Chop tofu into cubes and pile into a bowl long with pad Thai noodles.

Top with broth, enoki mushrooms, fresh coriander, fresh red chilli and a squeeze of fresh lime.

Serve immediately.

Citro food tip

Opt for wholegrain or brown rice noodles for added fibre. Load up on colourful veggies - try adding carrots, spinach, bean sprouts or bamboo root - to boost vitamins and minerals.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.