Vegan Curry Laksa Noodle Bowl
Ingredients
- 3 tablespoons red curry paste
- 4 shallots
- 4 garlic cloves
- 2 slices ginger
- 2 cups veggie stock
- 2 cups water
- Vermicelli
- tofu puffs or pan-fried tofu strips
- handful of curry leaves (optional)
- 2 teaspoons coconut sugar
- 1/2 teaspoon turmeric powder
- 3/4 cup coconut milk
- salt to taste
- oil
- chili oil
Toppings
- grilled eggplants
- blanched long beans
- shredded purple cabbage
- lime
Preparation
In a heated pan with 1 tablespoon oil, sauté shallots, garlic, and ginger mixture until fragrant.
Stir in curry paste and add broth along with turmeric powder, sugar, curry leaves and tofu puffs.
Turn heat up and boil for 2 minutes, then lower heat and simmer for 15 minutes.
In the meantime, grill eggplants, blanch long beans and cook vermicelli. Set aside.
To get a thinner soup, pour soup (except curry leaves) in a blender and blend until fine.
Season soup and add coconut milk.
Place cooked vermicelli in a bowl, ladle soup over and top with the ingredients with a swirl of chili oil. Serve warm.
