This spicy Malaysian soup is the perfect dish for a family meal. Hearty, healthy and easy to make in a large batches. This soup is full delicious vegetables, fiery flavors, and chewy noodles that will have everyone eating it begging for seconds.
Vegetable Laksa With Noodles [Vegan, Gluten-Free]
For the Paste:
- 5 whole red dried chilis, soaked in boiling water for 10 minutes
- 1 tablespoon chili paste
- 2 tablespoons olive oil
- 5 cloves raw garlic, cloves
- 1 4-inch piece fresh ginger, peeled
- 1 stalk of fresh lemongrass, chopped, hard outside layer removed
- 6-8 cashews, raw
- 1 Thai red chili, fresh
- 1 large or 2 small shallot onions, coarsely chopped
For the Soup:
- Laksa paste (recipe above)
- 1/2 cup coconut cream (refrigerate a can of Thai coconut milk overnight and use only the thick white cream)
- 2 cups broccoli pieces, small pieces
- 2 cups baby Shiitake mushrooms, whole
- 1 tablespoon tomato paste
- 1 teaspoon sesame chili oil
- 2 tablespoons unrefined cane sugar or more to taste
- 1/2 teaspoon sea salt or more to taste
- 16 ounces water
- 2 1/2 teaspoon vegetable bouillon or paste
- 2 limes, juiced
- 1 teaspoon toasted sesame oil
For the Garnish:
- Cilantro, chopped
- 1/2 pound rice noodles, cooked
- Lime, cut into wedges
- Green onions, sliced
To Make the Paste:
- In a food processor, add the soaked chilis (discard the water first) and the rest of the paste ingredients.
- Process them until a smooth paste forms. Set this aside.
To Make the Soup:
- Cook noodles by following the directions on the back of the box.
- Heat a skillet on medium. Add laksa paste.
- Sauté for 1 minute until it's warm.
- Add your broccoli and mushrooms and cook until tender.
- Add water, vegetable bouillon paste, coconut cream, tomato paste, sugar and salt.
- Bring mixture to a boil then reduce it to a simmer and cook it for 2 minutes.
- Remove mixture from the heat.
- Add sesame oils and the juice of the two limes; stir this in gently.
- Taste broth. Add more sugar or salt or lime juice until perfect.
- Add noodles to serving bowls and pour the soup over the noodles.
If you want to make the past a few days before you make the soup, store it this in an airtight container. It should last about 1 week.