Anti-inflammatory “Laksa”

So unfortunately for you I am not a cook who measures. But fortunately, I still make really tasty, wholesome meals that may inspire you or give you the freedom to cook something to your own liking.

This isn’t an authentic laksa. But it is a delicious spicy, coconut, coriander-y noodle soup. Laksa adjacent if you will. Turmeric is super anti-inflammatory so it not only tastes good, but it is also good for you too.

The ‘recipe’ will feed 4-6, depending on how hungry you are.

The soup

1/2 tablespoon of extra virgin olive oil

2 tins of Ayam coconut cream

1-2 tins worth of water (fill those guys ^ up, taste and adjust if you want more water. Start with one, you can always add)

1 block of organic tofu, in small cubes

2 inch knob of ginger, chopped, grated - whatever sparks joy

The stems of your coriander bunch, chopped finely

1 small-medium head of cauliflower (I told you it wasn’t authentic remember). Cut however you like, I tend to chop the florets into bite size-ish chunks

A bunch of bok choy or your favourite asian green veg

Ground turmeric, chilli powder and ground cumin - to taste!

A pinch of salt

Organic soba noodle, rice noodle, pick any noodle that you love. I tend to use an Organic Buckwheat noodle (Spiral foods have one)

Toppings

Home made chilli oil or a chilli oil that you love

Sesame oil

Spring onion

Coriander

Method

In a large saucepan or pot add in the EVOO then throw in the cauliflower and tofu. Give this a stir for a minute or two.

Add in the ginger and give it another stir.

Add in the coconut cream, and add some water until its at a consistency that you like.

This is when I tend to add the spices, potentially a weird order (you can add them in with the ginger and then if you want some more you can add them in once the coconut cream is in). I just like to add them now so I can add, taste and adjust. You can always add, you can’t take it away the spices once they’re in. Maybe about a teaspoon of turmeric, a half a teaspoon of ground cumin and a sprinkle of chilli. I like the coconut to be the hero, so I keep it light on the spices (don’t forget you’re adding the chilli oil on top).

I digress -

Let this cook for 5-10 minutes with the lid on. I like the cauliflower to still have a little bit of bite to it.

Cook your noodles as the packet says, chop your toppings and it’s time to plate! Noodles, soup, toppings - enjoy!