Vegan Curry Laksa Noodle Soup
Ingredients
- 3 servings noodles of choice (used ramen)
- 4 tablespoons homemade sambal or Malaysian Curry Laksa paste
- 1 can (14oz or 400ml) coconut milk
- 6 cups water
- 4 tablespoons Umami seasoning
- a handful of curry leaves
- lime wedges
- oil for cooking
- salt to taste
Toppings
- 10 fried tofu puffs cut into half
- 1 small Japanese eggplant cut into 2" matchsticks
- 8 oz King Oyster mushrooms torn into pieces
- 1 cup mixed vegetables (used bean sprouts, long beans, and Yu Choy)
Wonton
- 15 wonton wrappers
- 1.5 cups shredded cabbage
- 1 small carrot shredded
- salt and oil for cooking
Preparation
To make the wontons, sauté cabbage and carrot in 1/2 tablespoon oil until soft and season with salt and white pepper, then drain any liquid.
Place a spoonful of filling in the middle of the wonton wrapper and pleat to seal, then cover to prevent drying out.
Heat a non-stick pan with a drizzle of oil and lightly pan-fry mushrooms until aromatic, season with a pinch of salt, and transfer to a bowl.
Fill a small tall pot with oil halfway and heat to 300°F (150°C), then fry eggplant for about a minute and drain on paper towel.
Fry the wontons until the skin turns yellowish and drain on paper towel.
For the curry, add 4 tablespoons of sambal to a heated pan and gradually add the stock, adjusting sambal for desired spice level.
Cover and bring to a rolling boil, then add coconut milk, tofu puffs, and curry leaves.
Cook for 5 minutes, season to taste, add the fried eggplant, and simmer for another 5 minutes.
Cook the noodles according to package instructions.
Assemble the dish by placing cooked noodles in bowls, ladling the curry over, adding toppings, and serving with lime wedges.
