Vegan Red Laksa Paste
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Ingredients
- 12 long dried chilli seeds removed soaked in ¼ cup boiling water
- 2 stalks of lemongrass bruised and chopped, discard the woody stems
- An inch piece of galangal peeled and grated
- 4 garlic cloves peeled
- 1 teaspoon of dark miso paste (to replace shrimp paste and make vegetarian)
- 1 teaspoon of Urban Forager Vegetable Stock Concentrate
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 5 stems of coriander with roots and leaves roughly chopped
- 2 eschalots peeled and roughly chopped
- Zest of 1 lime
Instructions
- Prepare all ingredients as instructed
- Including the boiling water from the dried chillis, blend all the ingredients up until the consistency is smooth
- Store in the fridge for up to 5 days, or keep in freezer
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