Put simply, curry laksa is a coconut and chilli based noodle soup, but that description doesn’t really do it justice. Imagine a thin broth, spicy hot but rounded out with coconut so you don’t end up in tears, lashings of coriander and plenty of garlic too. The soup is bulked up with noodles, either traditional thick laska noodles or easier to find udon noodles, as well as anything from tofu puffs, fish or chicken. Sounds good right?
If you’re doing veganuary, this is an ideal recipe to add into your planning. When you bulk out the soup with mushrooms, spinach and beansprouts (or even the aforementioned tofu puffs, if you can find them), you don’t even notice there’s no meat lurking in there. I always make the full quantity of the spice paste first time around, and then stash half into the freezer for a quick dinner in a few weeks time. Do the same with the coconut milk and you’ll be feeling very smug the next time you fancy making this, as everything is ready to go, and you can just add in whatever vegetables come to hand.
- Bunch coriander (both stems and leaves)
- 1 shallot, peeled
- 4 cloves garlic
- 2 red chillis, deseeded or not depending on your chilli preferences
- Thumb sized piece of ginger
- 1 tbsp neutral oil
- 150g mushrooms, stems removed and thinly sliced
- 600ml vegetarian stock
- Dash soy sauce
- Half a tin coconut milk
- Udon noodles or rice vermicelli noodles, pre-cooked
- Half pack bean sprouts
- Handful of spinach leaves
- 1 lime, quartered
I’ve taken part in the No Croutons Required link-up for vegetarian soups & salads!