12 Aug Thai Pumpkin and Carrot Laksa
Vegan laksa with soba noodles and crispy chickpeas.
When it comes to laksa it’s all about taking that extra few minutes to fry off the spicy and aromatic paste that will play off perfectly against the creaminess of the coconut versus the acidity of the lime and freshness of the coriander and mint making it a well balanced laksa.
In most recipes online you’ll see that there is fish sauce added for that unami taste (aka 5th taste), but I’m not so keen on fish sauce as it’s just too overpowering for me. So I just omitted it all together , but if you still want to include it and you’re vegan then adding one nori sheet would be the perfect substitute.
Lastly soba noodles , also known as buckwheat noodles is a really nice gluten-free substitute for egg noodles but you can really use any noodles for this recipe.
This laksa is ;
- Spicy ,
- flavourfull and
- a belly-warmer.
If you enjoyed this recipe or have any tips to share , make sure to add it to the comments below . Also don’t forget to rate this recipe and tag me on instagram @thegoodroots , because I love seeing your creations !
Thai Pumpkin and Carrot Laksa
- 1 Tbsp sesame seed oil
- 2 Green onions chopped
- 2 Large carrots peeled and chopped
- 1 mild red Serrano pepper seeds removed ( or jalapeno pepper)
- 2 cloves of garlic minced
- ½ a thumb garlic grated
- 1 tsp cumin
- 1 tsp paprika
- 3 cups vegetable broth
- 500 g lightly steamed pumpkin in small cubes ( about 3 cups)
- ½ cup coconut milk
- 2 Tbsps tamari sauce or soy sauce
- 1 Tbsp smooth peanut butter
- 1 sheet nori blits until fine (omit or 1 tbsp fish sauce)
- 6-8 stem broccolini
- 1 ½ cup soba noodles or egg noodles
- Fresh coriander and mint leaves
- Lime slices
- Coconut milk
- 1 can chickpeas drained & rinsed
- 1 Tbsp olive oil
- Salt and pepper
- ½ tsp cumin
- ½ tsp chili flakes
- Preheat the oven to 180 ℃ and line a baking tray with parchment paper. Coat the drained and rinsed chickpeas with olive oil, salt, pepper, cumin and chilli flakes before spreading it out evenly onto the baking tray and transferring it to the oven. Let the chickpeas dry out until crispy ( takes about 20- 30 minutes ).
- In the meantime, heat a large soup pot over medium heat and add the sesame oil. Once hot, add the chopped onions and sauté until translucent. Then add in the chopped carrot, minced garlic, grated ginger, chopped serrano pepper, cumin and paprika. Sauté for another 30 seconds to 1 minute or until fragrant.
- Stir in the vegetable broth and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot with the remaining unblended soup.
- Add the peanut butter, soy sauce, blended fine nori and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 5-8minutes.
- Meanwhile, cook the soba noodles according to package directions.
- Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Lastly add the crispy chicpeas, a squeeze of lime and a drizzle of coconut milk.