A classic Malay dish minus the meat (egg is optional too!)
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 people 1x
- Category: Soup
- Method: Boiling
- Cuisine: Malaysian
- 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
For non vegetarians:
- 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.
- Add a little vegetable stock and stir until the curry paste has dissolved.
- 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.
- Boil or warm up noodles according to instructions on the package. Drain and divide among two bowls.
- Pour broth over the noodles and top with lettuce, eggs, cilantro and lime wedge. Serve immediately.
- Serve with a side of fish sauce for those who aren’t vegans or vegetarians.
I like to use 1/2 tablespoon of fish sauce per bowl of laksa to add even more pungency since I like mine as authentic as possible (minus the seafood).
Keywords: recipe, noodle soup, vegetarian, meatless, Asian