I’ve been craving soup again but I considering I’ve been on pho, miso and ramen overload, I figured it was time to mix it up.
This time I explored the laksa world. Considering how much I love curry (have you tried my homemade curry recipe, it’s to die for?) I figured this would totally be up my alley. And yep, it most definitely was.
Of course this version is vegetarian, vegan and gluten-free.
I actually prefer this dish without noodles. I was in a noodle mood so I made this dish with noodles but after all was said and done, I liked it better alone as a soup with just the garnish.
But if you’re looking for a hearty dinner idea, then keep the noodles. Plus kids love the slurp noodles, so it’s a win for the whole family.
If you don’t have lemongrass you can leave it out, maybe add a tad bit more ginger in its place.
Share with loved ones and keep this recipe in your back pocket if you’re attending a potluck. This can be store in a tupperware and easily warmed up. People will appreciate this original dish.
Traditional Laksa doesn’t call for tomato paste, but it is a great addition to this recipe. Feel free to sub any of the vegetables I recommend for your favorites like carrot, zucchini, bell pepper, onion, or even cauliflower.
Laksa PASTE Recipe
- 5 whole red dried chili (soaked in boiling water for 10 minutes)
- 1 tablespoon chili paste
- 2 tablespoon olive oil
- 5 cloves raw garlic (cloves)
- 4 inch fresh ginger (peeled)
- 1 stalk of fresh lemongrass, chopped (hard outside layer removed)
- 6-8 cashews (nuts, raw)
- 1 Thai red chili (fresh not dried)
- 1 large or 2 small shallot onions (coarse chopped)
- In a food processor, add soaked chilies (discard water), and the rest of the paste ingredients. Process until smooth paste forms. Set aside. Note: if you want to make the past a few days before you make the soup, just store this in an airtight container. Should last about 1 week. Use when ready.
LAKSA SOUP RECIPE
Serves 4 small bowls
- Homemade Curry Laksa Paste (recipe above)
- ½ cup coconut cream (refrigerate a can of Thai coconut milk overnight and use only the thick white cream)
- 2 cup broccoli pieces, small pieces
- 2 cups baby shiitake mushrooms (whole)
- 2 Tbls unrefined cane sugar (or more to taste)
- ½ teaspoon sea salt (or more to taste)
- 1 tablespoon tomato paste
- 1 teaspoon sesame chili oil
- 1 teaspoon toasted sesame oil
- 16 oz water
- 2 ½ teaspoon veg bouillon paste
- 2 limes, juiced
- Cook noodles by bringing a pot of water to a boil and follow the directions on the back of the box.
- Heat a skillet on medium with laksa paste. Saute for 1 minute until warm. Add your veggies (broccoli and mushrooms). Cook until tender.
- Add water and veggie bouillon paste. And coconut cream (use just the thick white part of the can), tomato paste, sugar and salt. Bring to boil and simmer and cook for 2 minutes. Remove from heat. Add sesame oils and the juice of the two limes. Stir gently. Taste broth. If it’s not overly flavorful then add more sugar or salt or lime juice until perfect.
- Add noodles to serving bowls. Pour soup over the noodles. Add garnish
- ½ lbs Rice Noodles (cooked)
- Cilantro (fresh leaves, chopped)
- Lime (cut into wedges)
- Green onions, sliced
recipe adapted from this blog post
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