Early Spring calls for the solidly sour, hot, sweet and salty flavours of a homemade laksa. There's something about the combination of fresh turmeric, garlic, chilli and ginger that gives this soup its deeply warming qualities. The addition of bone broth provides extra depth of flavour and the goodness to fortify as we finally head out of the colder months of 2022.
Gently pan fry:
6 cloves garlic, finely chopped
3 red chillies, seeds removed, chopped
1 tablespoon finely chopped ginger
1 thumb sized fresh turmeric, finely chopped
2 C sliced mushrooms
1 chicken breast, diced or 1 block tofu, diced or 250g prawns
2 T coconut oil
2 x 400ml coconut cream
200ml chicken or fish bone both/stock
2 organic vegetable stock cubes
2 T honey
2 T tamarind paste
2 T fish sauce
2 T lemon or lime juice
Meanwhile pop in a steam pot:
3 C cubed pumpkin
4 C spinach or kale
When nearly tender add to soup mix.
To serve add precooked rice noodles to deep soup bowls and ladle over the soup.
Top with mung bean sprouts, fresh coriander and chopped roasted peanuts.