RECIPE: Jackfruit Laksa
Recipe by: Kelsi Boocock – check out her blog healthykelsii.com
Laksa is the perfect piquant soup for a winter warm-up. This recipe incorporates our Yellow Curry Jackfruit Meal Starter for a toothsome take on this traditional spicy Southeast Asian dish. With coconut milk and a curry paste base, this creamy soup can be as fiery as you like with extra chilli garnish.
Jackfruit Laksa (serves 2-4)
For the paste:
- 1 chilli
- 1 small onion
- 1 lemon grass stalk
- 3 merkut leaves (kaffir lime)
- 2 cloves garlic
- 2 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp Coconut aminos Sauce
- 1 tbsp tamarind paste
- 2 tbsp ROAR Olive Oil
For the laksa:
- 2 cups vegetable stock
- 1 400ml can Coconut Milk
- 1 tin/packet jackfruit
- 1 packet ramen noodles
- 3 cups vegetables of choice (I use bok choy, broccoli and mushrooms)
- Chilli, coriander and spring onion for topping
Preparation Time: 30 minutes
Begin by blending all of the paste ingredients together until smooth.
In a wok, on medium heat, cook the paste until fragrant then add the jackfruit and stir through.
Once the jackfruit is fully covered in the paste, add the vegetable stock along with the coconut milk and cook for 5 minutes.
Finally, add your vegetables and noodles and cook until the vegetables are soft and your noodles are cooked (should take 10-15 minutes).
Serve your laksa with extra chilli, coriander and spring onion.
it looks absolutely delicious! I’m thinking of preparing it for lunch one day, especially since the scaffolding crew usually brings their own meals. It would be a great opportunity to try something new and perhaps share it with them.
Living in Auckland, I appreciate that jackfruit is readily available at local supermarkets like Woolworths NZ. This makes sourcing ingredients for your recipe convenient. The combination of coconut milk, curry paste, and fresh vegetables sounds like a comforting dish, perfect for our unpredictable weather.