Spicy Curry Laksa Noodle Soup with Toppings
Ingredients
- 2 servings ramen (fresh/dried)
- 2 tablespoons red chili/laksa paste or sambal
- 3 cups vegetable stock
- 1/4 cup coconut milk
- 1 teaspoon coconut sugar (optional)
- a handful of fresh curry leaves (optional)
- oil & salt to taste
Toppings
- 1/4 cup King oyster mushrooms
- 1/4 cup long beans
- 1/2 cup mung bean sprouts
- 1/4 cup eggplant
- 1/4 cup tofu puffs
- lime wedges, red chilis
- fried veggie wontons
Preparation
In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil.
To make the curry, sauté red chili paste/sambal with oil in a tall pot for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.
To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.
