Purple Sweet Potato & Okra Laksa with Raw Noodles
Purple Sweet Potato & Okra Laksa with Raw Noodles
Satisfying, fresh and a little different with both the okra and raw noodles, this is pretty simple to pull together. If you can’t find okra or don’t have a raw vegetable spiraliser, you can still create a similar experience by swapping in some green beans and rice noodles. This version is great though, so mentally […]
Servings
2
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 lemongrass stalk (white part only), roughly chopped
- 50g ginger
- 25g fresh turmeric
- 1 onion, chopped
- 60g raw cashews, soaked 4 hours & drained
- 1 long red chilli (plus small chillies to taste), chopped
- 2 tsp tamarind paste
- 1 tsp sea salt
- 1 tbsp coriander seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp coconut oil
- 400mL coconut cream
- 600mL water
- 1 purple sweet potato, peeled & cut into large dice
- 4 coriander roots
- 400g okra, chopped
- 1 daikon
- 1 zucchini
- 1 carrot
- 2 tbsp sesame oil
- Juice 1 lime
- ½ tsp each white & black sesame seeds
Method
- Place the lemongrass, ginger, turmeric, onion, cashews, chillies, tamarind paste, salt and spices into a food processor and blend to a smooth paste
- Heat the coconut oil in a wok over medium heat, then add the paste and stir for 1–2 mins until fragrant. Add the coconut cream and water, bring to the boil, then reduce to a simmer
- Add the sweet potato and coriander roots (bruise them before throwing them in) and simmer until softened, about 10–15 mins. Add the okra and cook, stirring occasionally, for a further 5 mins until the soup is thickened and the okra is just cooked through. Remove from the heat and check the seasoning — you want a balance of hot, sweet, salty and sour.
- Meanwhile, for the raw noodles, spiralise the daikon, zucchini and carrot (you should have about 2 large handfuls). Toss with 1 tbsp sesame oil and half the lime juice, then mix through half the coriander and basil
- Ladle the soup into bowls, pile the noodles into one side, scatter with sesame seeds and remaining herbs, drizzle with remaining sesame oil and serve with remaining lime juice.
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