Malaysian Curry Laksa Noodle Soup
Ingredients
- 3 servings noodles of choice
- 1/4 cup homemade sambal or Malaysian Curry Laksa paste
- 1 can 14oz coconut milk
- 6 cups water or stock
- a handful of curry leaves
- oil for cooking
- salt to taste
- coconut sugar to taste
Toppings
- 10 fried tofu puffs
- Homemade fried wontons filled with sautéed cabbage and carrot
- 1 small Japanese eggplant
- 8oz King Oyster mushrooms
- 1 cup veggie of choice
Preparation
Sauté mushrooms in oil until golden and aromatic, then transfer to a bowl.
Fry the eggplant and wontons, and drain them on a paper towel to absorb excess oil. Set aside.
To make the curry, add about 1/4 cup of homemade sambal into a tall pan or pot.
Adjust the amount of sambal based on your preferred spicy level.
Gradually add in the vegetable stock and bring the mixture to a rolling boil.
Add in tofu puffs, coconut milk, and curry leaves.
Season with umami seasoning and salt accordingly.
Add the eggplant back into the curry and let it simmer for another 5 minutes.
Meanwhile, blanch mung bean sprouts, long beans, and Yu Choy in hot water for 30 seconds, then transfer to a bowl.
Using the same pot, cook noodles as directed.
To serve, place cooked noodles in a bowl along with the blanched vegetables.
Ladle hot curry over the noodles and top with fried wontons.
Serve warm with more sambal and a squeeze of lime juice.
