Flavorful meatless and vegetarian coconut curry soup, mmm so yummy 🍜
Recipe
Ingredients:
For the laksa paste:
1 lemongrass stalk, sliced into rings
2 garlic cloves, peeled
2cm fresh ginger
1 red chilli, deseeded
1 Tbsp Curry powder
1 tsp brown sugar
1 Tbsp oil, coconut or sesame
50g water
For the laksa soup:
150g vermicelli noodles
1 tablespoon oil
750ml water
400ml coconut milk
200g long green beans
200g sweet baby corn
100 g bean sprouts
250g tofu, cut into cubes
fresh coriander leaves
1 small red chilli, seeded and sliced
lime wedges, to serve
Method:
Make the laksa paste by placing all the ingredients in A blender and process for 1 min until smooth. Place noodles in a heatproof bowl and pour enough boiling water over to cover.
Leave to soak for 5 minutes. Meanwhile, in a saucepan, heat oil over medium heat. Add laksa paste and fry until fragrant, about 1 minute. Stir in water and bring to a boil. Add coconut milk and simmer for 2 to 3 minutes. Add green beans, baby corn and tofu. Simmer for 5 minutes. Drain noodles and divide among serving bowls. Top each with bean sprouts and coriander. Garnish with chilli and serve immediately, with lime wedges.
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