Curry Laksa Noodle Soup
Ingredients
- 2 servings ramen (fresh or dried)
- 2 tablespoons red chili or laksa paste or sambal
- 3 cups vegetable stock
- 1/4 cup coconut milk
- 1 teaspoon coconut sugar (optional)
- a handful of fresh curry leaves (optional)
- oil to taste
- salt to taste
Toppings
- 1/4 cup King oyster mushrooms, peeled into thin strips
- 1/4 cup long beans, cut into 2-inch lengths
- 1/2 cup mung bean sprouts
- 1/4 cup pan-fried eggplant
- 1/4 cup tofu puffs
- lime wedges
- red chilis
- fried veggie wontons
Preparation
Cook the ramen according to package instructions.
In a heated pan with a drizzle of oil, lightly pan-fry mushroom strips and eggplant until fully cooked, then set aside. Using the same pan, add water and quickly blanch green beans and mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 minutes and squeeze out the water to remove excess oil.
To make the curry, sauté red chili paste or sambal with oil in a tall pot for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using), and bring to a boil. Reduce heat to simmer, add coconut milk, then cook long beans and eggplants in the soup for about 30 seconds. Turn off the heat.
To serve, place the cooked ramen in a bowl, ladle the soup with veggies over it, and top with mung bean sprouts, fried wontons, mushroom strips, red chili, and a squeeze of lime juice. Enjoy.
