Vegetarian Laksa

Ingredients

• 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)

Instructions

1. 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. 2

   Add a little vegetable stock and stir until the curry paste has dissolved.

3. 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. 4

   Boil or warm up noodles according to instructions on the package. Drain and divide among two bowls.

5. 5

   Pour broth over the noodles and top with lettuce, eggs, cilantro and lime wedge. Serve immediately.

6. 6

   Serve with a side of fish sauce for those who aren’t vegans or vegetarians.