• 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

Laksa toppings:

• 3/4 cup shredded lettuce
• 1 large boiled egg, sliced in half  (optional)
• cilantro leaves
• lime wedges

For non vegetarians:

• fish sauce (for serving)