Curry Laksa Noodle Soup
Ingredients
- 3 servings noodles of choice (e.g., ramen)
- 4 tablespoons homemade sambal or Malaysian Curry Laksa paste
- 1 can (14 oz / 400 ml) 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 in half
- 1 small Japanese eggplant, cut into 2-inch matchsticks
- 8 oz King Oyster mushrooms, torn into pieces
- 1 cup mixed vegetables (e.g., bean sprouts, long beans, Yu Choy)
Wonton
- 15 wonton wrappers
- 1.5 cups shredded cabbage
- 1 small carrot, shredded
- salt and oil for cooking
Preparation
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 each wonton wrapper and pleat to seal
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 pot with oil halfway, heat to 300°F (150°C), fry eggplant for about a minute, remove and drain on paper towels
Fry the wontons in the same oil until the skin turns yellowish, especially around the filling, then drain on paper towels
Add 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 spice level
Cover the pan and bring the mixture to a rolling boil, then add coconut milk, tofu puffs, and curry leaves
Cook for 5 minutes and season to taste, then add the fried eggplant and simmer for another 5 minutes
Cook the noodles according to package instructions
Assemble by placing noodles in bowls, ladling the curry over them, and adding toppings such as fried wontons, mushrooms, and vegetables, then serve with lime wedges
Tips
Wontons can be prepped ahead of time but must be covered to prevent drying out
