Malaysian Curry Laksa Noodle Soup
Ingredients
- 3 servings noodles of choice (ramen used)
- 4 tablespoons homemade sambal or Malaysian Curry Laksa paste
- 1 can (14oz or 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
- 1 small Japanese eggplant
- 8 oz King Oyster mushrooms
- 1 cup mixed vegetables (bean sprouts, long beans, and yu choy used)
Wonton
- 15 wonton wrappers
- 1.5 cups shredded cabbage
- 1 small carrot, shredded
- salt and oil for cooking
Preparation
To make the wontons, 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 a wonton wrapper and pleat to seal.
Heat a non-stick pan with a drizzle of oil and lightly pan-fry mushrooms until aromatic, season with a pinch of salt, and transfer to a bowl.
Fill a small tall pot with oil halfway and heat to 300°F, then fry eggplant for about a minute, remove and drain on paper towels.
Fry the wontons in the oil until the skin turns yellowish, remove and drain on paper towels.
Add about 4 tablespoons of sambal to a heated pan or pot and gradually add in the stock.
Cover the pan and bring to a rolling boil, then add coconut milk, tofu puffs, and curry leaves.
Cook for 5 minutes and season to preference, then add eggplant back and simmer for another 5 minutes.
Cook the noodles according to package instructions.
Assemble by placing noodles in bowls, adding toppings and wontons, and pouring over the curry soup.
Tips
Wontons can be prepped ahead of time but must be covered to prevent drying out.
