? CURRY LAKSA anyone???♀️
This Curry Laksa is a creamy, spicy and tasty coconut based curried noodle soup. It’s so warming and flavourful.?
1 packet rice noodles (aka laksa rice noodles)
5-6 cups water/vegetable broth
1 tbsp coconut oil
3 slices galangal ginger (peeled and thickly sliced)
2 lemongrass stalks (only white part, smashed)
3-4 sprigs curry leaves
Half tsp fennel seeds
2 tsp turmeric powder
1 tsp chilli powder
1 tbsp curry powder
1 tbsp vegetarian sambal / chilli paste
200ml coconut cream
2 tsp coconut sugar
Salt to taste
Fried tofu puffs, halved or quartered (soak over hot water for few minutes, squeeze out the water to remove excess oil)
Fried tofu skin, few slices
Air-fried long beans
Hard-boiled eggs (omit this for vegan option)
Choice of vegetables?:
You can also add mung bean sprouts, eggplants, long beans, mushrooms and many more.
To cook the curry?:
Sauté galangal, lemongrass, curry leaves and fennel seeds in coconut oil until fragrant. Add curry powder, chilli powder, turmeric powder, chilli paste and sauté. Then, add water/vegetable broth, tofu puffs, coconut sugar, and salt, bring to a boil. Reduce heat to simmer and add coconut cream, long beans and fried tofu skin, cook for 2 minutes. Turn off the heat.
Place noodles in a bowl, ladle the curry over and top with mint leaves, mung bean sprouts, eggs or fried wontons, add chilli paste for extra ? and a squeeze of lime juice. Enjoy!
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