Laksa Vegetariană
By Chef Malaysia (@chef_malaysia)
Ingredients
- 1 tablespoon vegetable oil
- 5-6 tablespoons red curry paste – use 6 tablespoons if you like it pungent
- 2 cups vegetable broth
- 1 cup light coconut milk
- 1 teaspoon curry powder
- 1/2 teaspoon kosher salt
- 4 teaspoons palm sugar or 3 teaspoons granulated sugar
- 1 teaspoon sambal oelek or other chili paste
- 1 cup green beans, end trimmed
- 11 oz fresh laksa, vermicelli or ramen noodles (alternatively you can use 6-8 oz dry noodles)
- 8-10 cherry heirloom tomatoes or regular cherry tomatoes, sliced in half
- 3/4 cup shredded lettuce
- 1 large boiled egg, sliced in half (optional)
- cilantro leaves
- lime wedges
- fish sauce (for serving)
Directions
- 1In a saucepan over low heat, add oil and curry paste. Stir well and cook for 8-10 minutes, stirring frequently, until the paste is darker in color.
- 2Add a little vegetable stock and stir until the curry paste has dissolved.
- 3Add remaining vegetable stock, coconut milk, curry powder, salt, sugar, sambal oelek and green beans. Stir and bring to a boil. Lower heat, cover and simmer for 30 minutes.
- 4Boil or warm up noodles according to instructions on the package. Drain and divide among two bowls.
- 5Pour broth over the noodles and top with lettuce, eggs, cilantro and lime wedge. Serve immediately.
- 6Serve with a side of fish sauce for those who aren’t vegans or vegetarians.