The weather here in the Pacific Northwest has been wet!! It’s been raining for days, and more is on the way. When it gets like this outside, I always feel like making soup!
Seeing fresh Laksa noodles at the store inspired me to try something new. Laksa usually contains seafood and meat, which is why I haven’t tried it at restaurants. First you make a spice paste which gets fried, then you add broth and coconut milk and simmer it for a while. Next slice you favorite veggies like broccoli, shiitake mushrooms, yellow summer squash, red bell pepper and carrots. Top the noodles with this delicious broth and dig in! You’ll be glad you made it.
Don’t let the long list of ingredients deter you! It is one of the most savory, spicy and delectable soups I’ve ever made! And I make a lot of soup. The best part is, that there is enough broth left over for another bowlful tomorrow. Yum!!
Here is the recipe:
- 6 small peeled shallots
- 10 cloves of garlic, peeled
- 2 inch piece of peeled ginger
- 3 stalks of lemongrass, tender white part only
- 3 teaspoons of ground coriander
- 3 dried red chiles (I used cayenne)
- 3 tablespoons sambal olek or other chile paste
- 4 tablespoons peanut oil
- a big handful of fresh cilantro, cleaned
- 1 1/2 quarts of vegetable broth
- a few fresh kaffir lime leaves
- 2 to 3 tablespoons mild curry powder
- sea salt
- 3 tablespoons brown sugar (I used coconut sugar)
- 1 can (14 oz) of coconut milk, not the low fat kind
- 1 package of firm tofu, drained well, dried and cubed
- 1 package (14oz) of Laksa or thin rice noodles
- about 5 cups assorted veggies, cut into bite-size pieces
- 2 fresh limes
Put the first seven ingredients into the bowl of a food processor.
Pulse until finely minced.
Add the cilantro and half the oil and process into a fairly smooth paste.
Heat the rest of the oil in a heavy bottomed soup pot.
Add the spice paste and fry over lowish heat for about 20 minutes.
Stir frequently. Don’t let it burn.
Next, add the vegetable broth, coconut milk, curry powder, sugar and a little salt.
Bring to a gentle boil, and turn down the heat.
Simmer for about 30 to 45 minutes.
Add the tofu to the broth.
In a separate pot bring some water to a boil for the noodles.
Follow the package instructions, and don’t overcook them.
While the noodles are cooking, add the veggies to the broth.
Simmer for a couple of minutes only, to keep them crisp.
Taste and adjust seasoning if needed.
Drain the noodles and divide between bowls.
Top them with the the broth, veggies and tofu.
Garnish with a little finely chopped cilantro or Thai basil if you like.
Squeeze some lime juice over the soup and enjoy!