Quick Laksa Noodle Soup
Take a premade laksa or red curry paste and jazz it up with some aromatics and finish with Yum Phrik for a quick and delicious dinner in no time. This version if vegan, but you can easily add in prawns or chicken.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Malaysian
- 200 grams rice noodles (I like 3mm) soak in cold water
- 500 mL coconut milk
- 1 litre vegetable stock or water
- 16 tofu puffs
- 4 small pak choi
Base Paste
- 2 cloves garlic minced
- thumbsize piece ginger grated (I use a microplane)
- 2 stalks lemongrass bruised and sliced into 1 inch pieces
- 1 red chili thinly sliced
- 2 tbsp sunflower oil
- 4 heaped tbsp store bought laksa paste or red curry paste check ingredients if you need vegan
- 1 tbsp Funky Vegan optional - if laksa paste is vegan
Toppings
- 1 lime
- 200 grams beansprouts
- 2 tbsp Yum Phrik
- 1 bunch coriander
Optional (see end of recipe - I like to add extra veggies)
- 1/4 aubergine
- 1 sweet potato
Heat the oil in a soup pan. Add the ginger, garlic, lemongrass and chilies and stir over medium heat until fragrant but not burned.
Add the laksa paste (and funky vegan if using) and mix until fragrant.
Add stock and mix well and bring to a boil.
Reduce heat to a simmer, add noodles, tofu puffs and coconut milk. Cook for 5 minutes.
Check noodles regularly to see if they are cooked. The longer they soak the quicker they will cook in the soup.
Add pak choi. Taste and adjust seasoning if necessary.
Using tongs or a spaghetti spoon divide noodles between bowls.
Add tofu puffs and pak choi. (Add extra veg if using). Pour soup over noodles.
Add a spoon of Yum Phrik, beansprouts, and coriander.
Optional Veg
Peel sweet potato and cut into bite size cubes
Cut aubergine into bite size chunks.
Toss both with a little oil (only the oil) from Yum Phrik. Air-fry for 7 minutes or until cooked through.
Keyword mid week meals, vegan, Yum Phrik