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This is a base soup; you can add shrimp paste to deepen the flavour if you want. I add the noodles at the end, and sometimes they can become sticky if cooked for too long in the stock.
Servings 4
Calories 641 kcal
Prep Time30 mins
Cook Time20 mins
Total Time50 mins

Ingredients
 

  • 1 small cauliflower cut in to very small florets, 2cm pieces
  • 420 g canned chickpeas, well drained
  • 4 tbsp vegetable oil
  • 100 g dried rice vermicelli

Paste

  • 2 tbsp fresh ginger, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 4 garlic cloves, peeled
  • 1 tbsp fresh red chilli finely chopped
  • 2 small onions, very finely chopped
  • 50 ml coconut milk
  • 1 tbsp lemon grass puree (jarred is great)
  • 10 g vegetable stock cube

Soup

  • 300 ml coconut milk, roughly
  • 200 ml water, approx.
  • 1 tbsp palm or light brown sugar
  • 2 tsp fish sauce
  • small handful beansprouts
  • 4 spring onions, sliced thinly and diagonally
  • 50 g baby spinach

Seasoning

  • juice of 2 large limes
  • salt and freshly ground black pepper

Served with

  • 3 tbsp fresh Thai basil, roughly chopped
  • 3 tbsp fresh coriander, roughly chopped
  • fresh sliced red chilli
  • lime wedges
  • cooked or raw prawns

Instructions
 

  • Pre heat the oven to 220C gas 7.
  • Heat the oil in an ovenproof frying pan.
  • Add the chickpeas and brown slightly, and then add the cauliflower and season with a little salt and pepper. Lightly brown and pop the pan into the oven and cook for 30 minutes to get a nice colour, but do not burn, but the more colour, the better the end flavour.
  • Meanwhile, place the vermicelli into a bowl and cover with boiling water and leave for 15 minutes to soften.
  • Next, blitz all the ingredients for the paste in a blender or small stick blender until you have a paste.
  • Next, heat a little oil in a wok and pour in the paste and cook for 2-3 minutes to cook through.
  • Add the coconut milk, water, sugar, fish sauce, beansprouts, onions and spinach, bring to a simmer.
  • Add the roasted cauliflower and chickpeas and cook for a further 2-3 minutes, or until the cauli is just cooked.
  • Season well with salt, pepper and lime juice.
  • Strain the vermicelli, and add evenly into 4 bowls, ladle over the hot veg broth.
  • Top with basil, coriander and fresh chilli and serve lime wedges separately.
  • If adding cooked chicken or prawns, add at the point you add the cauliflower and chickpeas.
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Nutrition Facts
Roasted Cauliflower & Chickpea Laksa
Amount per Serving
Calories
641
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
28
g
175
%
Sodium
 
766
mg
33
%
Potassium
 
1006
mg
29
%
Carbohydrates
 
70
g
23
%
Fiber
 
12
g
50
%
Sugar
 
13
g
14
%
Protein
 
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Soup, Vegetables
Cuisine ITV This Morning
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