Malaysian•healthy

Vegetarian Laksa

A classic Malay dish minus the meat (egg is optional too!)

Ingredients

Quantities are shown as originally provided.

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)

1
In 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.
2
Add a little vegetable stock and stir until the curry paste has dissolved.
3
Add 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.
4
Boil or warm up noodles according to instructions on the package. Drain and divide among two bowls.
5
Pour broth over the noodles and top with lettuce, eggs, cilantro and lime wedge. Serve immediately.
6
Serve with a side of fish sauce for those who aren’t vegans or vegetarians.