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Laksa Soup

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A flavorful and spicy noodle soup that combines rich coconut milk with fresh vegetables and aromatic spices.

Ingredients

Laksa Paste

  • 6 whole Red Chili, dried thai chilies (soaked in boiling water for 10 minutes)
  • 5 cloves Garlic
  • 3 inch Ginger (peeled)
  • 1 whole Lime (zest and juice)
  • 6-8 nuts Cashew, raw
  • 1 whole Thai Red Chili (fresh, or 1 red fresno chili)
  • 1 tbsp Sambal Chili Paste
  • 2 tbsp Olive Oil (or canola oil, use per preference)
  • 2 whole Shallot Onions (coarse chopped)
  • 1 Cup Coconut milk
  • 1 whole Zucchini (**thin sliced)
  • 2 tsp Sugar (adjust per taste)
  • 1/2 tsp Salt (adjust per taste)
  • 1/4 lbs Tofu (thin sliced, mild firm tofu, drain and pat dry)
  • 2 Cup Vegetable Stock
  • 2-3 tbsp Lime (juice, adjust per taste)
  • 1/2 lbs Rice Noodles (cooked)
  • 1/2 whole Cucumber (thin sliced, for serving)
  • Cilantro (fresh leaves, chopped)
  • Lime (cut into wedges)

Instructions 

  • Make paste by processing soaked chilies and all Laksa Paste ingredients until smooth.
  • Cook rice noodles according to package directions.
  • Heat skillet, add half of laksa paste, sauté for 1 minute, then add chopped veggies and cook until crisp-tender.
  • Add vegetable stock, coconut milk, sugar, lime juice, and salt. Bring to boil and simmer until thickened.
  • In serving bowls, add noodles, ladle soup, and top with tofu, cucumber, cilantro, and chilies.

Notes

Adjust seasoning to taste for a personalized flavor.
Calories: 450kcal
Cost: $15
Course: main
Cuisine: Asian
Keyword: Noodles