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Tom's Vegan Golden Mylk Laksa Recipe

Years ago, soon after Zoe and I first met, we took a trip to Malaysia and travelled around the magnificent island for a month. It was quite a big step for us as a couple early on in our relationship and we learnt a few new things about each other, it might be the reason that we are still spending so much time together and able to bear constant contact!

It was my first experience of true exploration and Malaysia was unchartered waters for me. To have had this amazing privilege of travel after saving up that summer seems surreal now, when will we get the chance to move about so freely again? With excitement levels bordering on fear, it was a step into the unknown and I couldn’t wait.

What caught me first was the incredible smells - it was the food I was most excited about. Spicy broths and curries that made me sweat even more than I thought possible in the humidity of Kuala Lumpur. When I look back it is laksa that recaptures this moment in my life, and so I love to recreate this at home with a twist to make it fish free. This is how I make mine using our Golden Mylk Classic turmeric blend.

Prep time: 10 minutes; Cooking time: 30 mins 

  • 8 tbsp Golden Mylk Classic
  • 4 cups of water
  • 2 tbsp coconut oil
  • 1 onion, chopped into rings
  • 2 garlic cloves
  • 4cm of fresh ginger
  • 2 red chillies
  • 1 tbsp lemongrass
  • 1 tsp coriander powder
  • 1 sheet of Nori
  • A handful of pak choi or leafy green like swiss chard
  • 200g shiitake/oyster mushrooms
  • Fresh coriander to season
  • Salt to taste
  • Optional non-vegan version: add a boiled egg

Instructions:

First, make your Golden Mylk broth, I add 4 tablespoons at a time to a cup, add a little hot water and whisk then fill the rest of the cup and set aside. This ensures a smooth consistency. Repeating once then add two extra cups of hot/warm water.

Next, add the coconut oil to a pan on medium heat, then add the onions and sauté for a couple of minutes. Then add the garlic, ginger, chili, coriander, and lemongrass and sauté for a minute, then add the mushrooms, stirring regularly. The aromas should begin to lift the room.

Once everything is combined you can add the Golden Mylk broth. Tear up the nori sheet into small pieces and add half to the broth, now simmer for 10 minutes. Finally, I add the pak choi/swiss chard and simmer for a further 3 minutes.

Serve in deep bowls and sprinkle the remainder of the nori and fresh coriander leaves on top. You can also serve this with a side of rice or grated carrots and cucumber to balance the spiciness.