If you aren't familiar with it already, laksa is a popular spicy noodle soup that is often found in Indonesia, Malaysia, and Singapore.
The version of laksa that I like to make, is a coconut-based red curry soup.
I was first introduced to laksa a few years ago when I was seeking out an thai inspired soup with a bit of a kick to it. This soup is absolutely teaming with vegetables, and the best part is that you can swap any of them out with something else if you'd rather! Laksa is a very forgiving soup in that sense.
I love that I can make this soup year round, adjusting it accordingly with vegetables that are fresh and in season! I plan to make this again soon with sweet potato, tofu, and maybe even some mushrooms.
If you like more spice to your soup, feel free to add more of the curry paste or a little drizzle of sriracha.
Vegetable Curry Laksa
Servings: 4 • Size: About 1 Cup • Calories: 203.6 • Fat: 11.1 g • Carb: 21.9 g • Fiber: 2.5 g • Protein: 3 g • Sugar: 4.1 g • Sodium: 817 mg
7 Oz. Rice Noodles, Cooked
2 Tsp. Peanut Oil
2 Oz. Red Thai Curry Paste
1 Can Light Coconut Milk
2 C. Water
1 Yellow Zucchini, Sliced
1 Green Zucchini, Sliced
1 Large Carrot, Chopped
1 Red Bell Pepper, Seeded & Chopped
Salt & Pepper to Taste
Heat up the peanut oil in a large pan over medium-high heat.
Add in the curry paste and sauté for about 30 seconds.
Pour in the coconut milk and water, bring to a boil.
Add in your vegetables and simmer for a few minutes to bring back to a boil.
Turn the heat down to low. Cover and cook to until the vegetables are tender to your liking.
Mine simmered for about 10 minutes, maybe a little less.
To serve, divide the noodles evenly among bowls.
Pour the broth and vegetables over the top of the noodles and garnish with green onions and a lime wedge.
I added a sprinkle of sesame seeds and a drizzle of sriracha for some fun!