Vegan Curry Laksa Noodle Soup
Ingredients
- Dried noodles of your choice (used udon)
- 3 tablespoons chili paste
- Handful of curry leaves
- 2 tablespoons shallots
- 2 tablespoons garlic
- 2 teaspoons finely chopped ginger
- 4-5 cups veggie stock
- 1/2 - 3/4 cup coconut milk
- Salt to taste
Chili paste
- 1/2 lb fresh deseeded red chili
- 1/4 cup chopped shallots
- 5 cloves garlic
- 1 small knob turmeric
- 1 small chunk galangal
- Handful curry leaves
- Oil (enough to keep blender going)
- Tamarind juice to taste
- Sugar to taste
- Salt to taste
Preparation
Cook the dried noodles according to package instructions.
In a big tall pan with 1 teaspoon oil, sauté shallots, garlic, and ginger until fragrant.
Add in chili paste and veggie stock, then bring to a boil.
Lower the heat to simmer.
Season accordingly and add curry leaves.
Stir in coconut milk before serving and season accordingly.
Chili paste making
In a heated pan with 2 tablespoons oil, pour in the blended chili and cook until the chili turns dark red and aromatic.
Season with salt, sugar, and tamarind juice to taste and continue to stir until the oil separates from the chili.
Adjust the sugar amount to preference, starting with 3 teaspoons and increasing gradually.
Once cooled, refrigerate or freeze extra for longer shelf life.
