Kelp Noodle Laksa with Mushrooms & Broccoli + Product Review

Had never heard of Laksa, and after so many changes and meshing of other recipes, I'm not actually sure this is even Laksa. But hey, it's noodles and coconut milk and all other tasty things. Give it a go.


This is my first time using Sea Tangle Kelp Noodles. What I like about them:

  • 6 calories per serving

  • 3 g of carbs (holy sh*t, how is that even possible?!)

  • PACKED with iodine, which is super great for my thyroid function

What I didn't like:

  • They kind of clump together

  • They probably are better suited for non-broth based meals


Kelp Noodle Laksa with Mushrooms & Broccoli

Sources: Meatless Makeovers | Ela Vegan | Averie Cooks

Serves: 6 | Time: 35 min


Ingredients

1 tbsp coconut oil

2 large shallots, minced

2 garlic cloves, minced

2 tsp ginger powder

3 tbsp green curry paste

6 cups vegetable broth (homemade to reduce sodium)

1 13.5 oz coconut ,ilk

1 medium head #broccoli, chopped into florets

12 oz mixed #mushrooms, chopped

1 recipe chickpea tofu (see below)

1 package Sea Tangle Kelp Noodles

2 tbsp lime juice

2 tbsp fresh cilantro, for garnish

Sriracha, to serve


Chickpea Tofu

1 cup chickpea flour

2 1/2 cups water


Instructions

Make your tofu first. In a bowl, mix the chickpea flour and 1 cup of water with a whisk. In a saucepan, bring 1 1/2 cups of water to a boil. As soon as it boils, slowly pour the chickpea mixture into the water while stirring constantly. Let simmer on low heat for at least 5-6 minutes, and make sure to keep whisking frequently.


Pour the mixture into a 6x6-inch mold and let it firm up. Once my mold cooled, I transferred it to the refrigerator to let it firm up even more. Once it was firm, I cut it into small cubes. Now back to the laksa.


In a deep stock pot over medium heat and coconut oil along with the shallot. Cook stirring occasionally until fragrant. Approx. 2 minutes.


Next, add the garlic, grated ginger powder and curry paste. Stir to incorporate and cook for 1 minute.


Add the vegetable broth and coconut milk and stir to scrape anything off the bottom of the pot. Bring to a boil and add the mushrooms, broccoli, and chickpea tofu. Reduce to a simmer for 12 minutes. Add kelp noodles and cook an additional 2-3 minutes.


Divvy into bowls. Add a splash of lime juice, a pinch of cilantro, and a drizzle of sriracha to enjoy.


1 view0 comments

Recent Posts

See All