Curry Laksa that You Simply Have to Try
This is a vegetarian take on the famous laksa curry dish. I have eaten both meaty and meatless versions, so trust my word: veggie laksa is better.
What is Laksa?
Laksa is askal spelled backwards. It's also a popular Southeast Asian noodle dish that includes more spices than you'll ever see in a single dish. Don't worry, though, I've tamed down this one to its essentials. You do not want the headache of shopping for "galangal" or "Himalayan pink salt" or "candlenut."
Some historians would have you believe the word "laksa" comes from the Persion word for noodle. Though they might be correct, I much prefer the counter theory that it stems from an old Banlam language and translates to "spicy sand."
Prep: 10 min | Cooking: 45 min | Total: 55 min
Vegetable oil (1 tbsp)
Garlic, minced (2 cloves)
Ginger, grated (1/2 tbsp)
Laksa paste (6 tbsp)
Ground nori (optional) (1 tbsp)
Coconut milk (1 cup or about 2/3 of a 13.5-oz can)
Vegetable stock (2 cups)
Lime juice (1 tbsp or 1/2 of a lime)
Sugar (2 tsp)
Salt (1 tsp)
Laksa noodles (one 6.5-oz. package)
Cabbage, coarsely chopped (1/2 cup)
Boiled eggs, halved (2 eggs)
Heat oil in a large skillet on medium heat. Saute garlic and ginger for 2 minutes or until fragrant. Reduce heat to low and whisk in the laksa paste and ground nori. Stir constantly for 10-12 minutes.
Stir in the coconut milk, vegetable stock, lime juice, sugar, and salt. Whisk until the paste has fully dissolved into the liquid. Bring mixture to a light boil. Cover and let simmer on low heat for 25 minutes.
With 5 minutes left to simmer, prepare laksa noodles according to package instructions. Stir noodles into the sauce mixture.
Ladle the soup between four bowls. Top with a bit of cabbage and a halved boiled egg. Serve.