Swede laksa
This is a real winter warmer: spicy, comforting and full of flavour. It was easy enough to make on a week night too - bonus!
Serves 4
vegetarian, vegan, gluten free, dairy free
Ingredients
6 garlic cloves, peeled and roughly chopped
3cm ginger, peeled and roughly chopped
4 tsp chilli powder
2½ tsp ground cumin
2 lemongrass stalks, bases only, roughly chopped
30g fresh coriander, leaves and stalks
6 banana shallots, peeled and halved (I used the equivalent in onions)
1 litre stock
Rapeseed oil
1 x 400ml tin coconut milk
1½ tsp salt
1½ tsp sugar
800g swede (ie, about ¾ of a large one), peeled
150g rice vermicelli noodles
2 limes, cut into 4 wedges each
Directions
I changed nothing from the original method, so head over to https://www.theguardian.com/lifeandstyle/2018/jan/27/meera-sodhas-vegan-swede-laksa-recipe for the how to.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
