Mouthwatering Vegan Malaysian Brunch: Coconut Laksa with Tempeh & Mixed Berry Compote

Allergens

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Ingredients

• 200g fresh coconut milk
• 150g tempeh, thinly sliced
• 4 kaffir lime leaves, finely chopped
• 1 lemongrass stalk, bruised and tied in a knot
• 3.5 cups vegetable broth
• 2 tbsp coconut oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp turmeric
• 1 tbsp red curry paste
• 2 cups mixed berries (strawberries, blueberries, and raspberries)
• 3 tbsp coconut sugar
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic, sauté until translucent. Stir in ground coriander, cumin, turmeric, and red curry paste. Cook for 1 2 minutes until fragrant. Pour in vegetable broth, coconut milk, kaffir lime leaves, and lemongrass stalk. Bring to a boil, then lower heat and simmer for 20 minutes. In a separate pan, cook tempeh slices over medium heat until golden brown. Season with salt and pepper. Meanwhile, in another saucepan, combine mixed berries, coconut sugar, and lemon juice. Cook on low heat, stirring occasionally, until the mixture thickens. Remove lemongrass stalk and kaffir lime leaves from the Laksa, then serve hot with tempeh slices and a dollop of mixed berry compote.

Chef’s Insight

The combination of creamy coconut milk and tangy berry compote adds an unexpected twist to this traditional Malaysian dish.

Notes

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