Source: Riverford Organic Farmers | Serves: 2 | Time: 30 min
Converted measurements to U.S. standards
Replaced red chili with sriracha and added at a different time
Replaced veggie bullion cube with veggie stock
Used brown rice noodles
Used standard kale instead of black kale
Replaced soy sauce with coconut aminos
1 1/2 tbsp ginger, minced
2 garlic cloves, minced
2 tbsp cilantro, finely chopped
2 tbsp lime juice
1 tbsp sesame oil
1 1/4 cups veggie stock
2 servings brown rice noodles
½ small #cauliflower, cut into florets
1 bunch #kale, leaves torn from stalks
1 tbsp dried lemon grass, contained in a tea infuser
1 15 oz can light coconut milk
1 tbsp sriracha
1 tbsp coconut aminos
Mix ginger, garlic, and cilantro in a very small small bowl. Add lime juice and sesame oil and stir to combine into a laksa paste.
Cook noodles according to package instructions. Leave in cold water until ready to serve.
Blanch the kale leaves in the boiling water for 2 minutes until tender, drain and cool immediately in cold water.
When cool, squeeze out as much excess water as you can from the kale. Chop it into fine shreds. Give the saucepan a quick clean, pop it onto the heat and add the laksa paste.
Cook gently for 1 minute, until it starts to smell fragrant. Add the coconut milk, the vegetable broth, aminos, sriracha and lemongrass. Simmer gently for 5 minutes.
Add the cauliflower florets to the pan. Simmer for a further 5-7 minutes, until very tender. Stir in the shredded kale at the end. Drain the noodles and divide them between 2 deep bowls. Ladle in the hot laksa (avoiding the tea infuser full of lemon grass) and garnish with the coriander leaves and lime juice.