Vegan Curry Laksa Noodle Soup
Ingredients
- Dried noodles of your choice
- 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 large pan, heat 1 teaspoon oil and sauté shallots, garlic, and ginger until fragrant.
Add chili paste and veggie stock, then bring to a boil.
Lower heat to simmer, season accordingly, and add curry leaves.
Stir in coconut milk before serving. Season accordingly if needed.
Assemble by placing cooked noodles in bowls and pouring the soup over them. Add optional toppings like grilled eggplants or tofu puffs.
Chili paste method
In a heated pan with 2 tablespoons oil, pour in the blended chili mixture and cook until it turns dark red and aromatic.
Season with salt, sugar, and tamarind juice to taste, stirring until the oil separates from the chili.
Adjust sugar amount to preference, starting with 3 teaspoons and increasing gradually.
Once cooled, refrigerate or freeze extra for longer shelf life.
