Vegan Curry Laksa Mee Noodle Soup
Ingredients
- 3 servings noodles of choice (used ramen)
- 4 tablespoons homemade sambal or Malaysian Curry Laksa paste
- 1 can (14oz) 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-inch 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
- oil for cooking
Preparation
Prepare toppings
To make the wontons, sauté cabbage and carrot in 1/2 tablespoon oil until soft and season with salt and white pepper, then drain out 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 out if prepped ahead
Heat a non-stick pan with a drizzle of oil and lightly pan-fry mushrooms until aromatic, then season with a pinch of salt and transfer to a bowl
Fill a small tall pot with oil halfway and heat to about 300°F (150°C), fry eggplant for about a minute, remove and drain on a paper towel
Fry the wontons in the same oil until the skin turns yellowish, especially around the filling, then remove and drain on a paper towel
Make curry
Add about 4 tablespoons of sambal to a heated pan or pot deep enough for at least 10 cups of liquid and gradually add in the stock, adjusting sambal for preferred spiciness
Cover the pan with a lid and bring the mixture to a rolling boil, then add coconut milk, tofu puffs, and curry leaves
Cook the mixture for about 5 minutes and season to preference, then add the eggplant back in and let it simmer for another 5 minutes
Cook the noodles according to package instructions
Assemble the dish by placing noodles in bowls, adding prepared toppings, and pouring the curry over, then serve with lime wedges
