Curry Laksa Mee Noodle Soup
Ingredients
- 3 servings noodles of choice (ramen used)
- 4 tablespoons homemade sambal or Malaysian Curry Laksa paste
- 1 can (14oz/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 in half
- 1 small Japanese eggplant, cut into 2-inch matchsticks
- 8 oz King Oyster mushrooms, torn into pieces
- 1 cup mixed vegetables (bean sprouts, long beans, Yu Choy used)
Wonton
- 15 wonton wrappers
- 1.5 cups shredded cabbage
- 1 small carrot, shredded
- salt and oil for cooking
Preparation
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, ensuring they are covered to prevent drying.
Heat a non-stick pan with a drizzle of oil and pan-fry mushrooms until aromatic, then season with a pinch of salt.
Heat oil to 300°F in a small pot and fry eggplant for about a minute, then drain on paper towel.
Fry wontons in the same oil until the skin turns yellowish, especially around the filling, and drain on paper towel.
Add 4 tablespoons of sambal to a heated deep pan or pot and gradually add the stock, adjusting for spice level.
Cover and bring the mixture to a rolling boil, then add coconut milk, tofu puffs, and curry leaves.
Cook for 5 minutes and season to taste, then add the fried eggplant back and simmer for another 5 minutes.
Cook noodles according to package instructions.
Assemble the dish by placing cooked noodles in bowls, adding toppings including tofu puffs, mushrooms, vegetables, and wontons, then pour the curry over and serve with lime wedges.
