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

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. 1

   Heat coconut oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.

2. 2

   Stir in ground coriander, cumin, turmeric, and red curry paste. Cook for 1-2 minutes until fragrant.

3. 3

   Pour in vegetable broth, coconut milk, kaffir lime leaves, and lemongrass stalk. Bring to a boil, then lower heat and simmer for 20 minutes.

4. 4

   In a separate pan, cook tempeh slices over medium heat until golden brown. Season with salt and pepper.

5. 5

   Meanwhile, in another saucepan, combine mixed berries, coconut sugar, and lemon juice. Cook on low heat, stirring occasionally, until the mixture thickens.

6. 6

   Remove lemongrass stalk and kaffir lime leaves from the Laksa, then serve hot with tempeh slices and a dollop of mixed berry compote.