Asian

Vegan Curry Laksa | Malaysian Noodle Soup

Vagan Cury Laksa - Malaysian Noodle Soup - Slurpy Platter-4

A super flavourful recipe for Vegan Curry Laksa |Malaysian Noodle Soup that is spicy, tangy, sweet and hot. Rich and fragrant, spicy coconut broth with a melange of herbs and rice noodles which makes for a fabulous dinner or lunch. 

Vagan Cury Laksa - Malaysian Noodle Soup - Slurpy Platter-1

To begin with, I have never tasted Laksa ever in the past even before I decided to try this recipe. I generally to a tasting session at restaurants before I try anything Not INDIAN at home!

But, since I’d written loads and loads about Asian food and culture in the past and I know for sure as to what goes into a dish and the nuances of it all, I knew Laksa would be the most comforting thing ever!

 

Laksa, is basically a noodle soup in a spicy coconut broth and there are so many varieties and endless possibilities to making it that you’ll be spoilt for choice. The most basic one is the curry laksa.

A few interesting facts about laksa

There are various theories about the origins of laksa.

  1. In Indonesia, the dish is believed to have been born from the Chinese coastal settlements and the mixing of cultures between Chinese merchants and the local cooking practices. Historians believe laksa is a dish that was born from actual intermarriage.
  2. In Malaysia, the dish is believed to have been introduced by Chinese immigrants in Malacca. In Singapore, the dish (or its local “Katong” version) is believed to have been created after interaction between the Peranakans with the local Singaporeans.
  3. Usually, the Kesom leaf ( Hot Mint) is used to make the laksa.  It has narrow, pointed leaves with dark markings and it is an essential ingredient in most South East Asian dishes such as in the Singapore Laksa.
  4. There are three basic types of laksa: curry laksa, asam laksa, and other variant that can be identified as either curry or asam laksa. Other than that, the improvised varities from Indonesia, Singapore and Malaysia all put together, there are at least 30-40 different unique kind of laksas that exist. 
  5. Did you know? The word Laksa originates from the Sanskrit term : lakh (meaning ten thousand), this refers to a large variety of ingredients used in order to make the dish.
  6. Each state in the Malaysia boasts of its own version of laksa. One thing in common about each type is, besides having fish as the main ingredient, the gravy is rich in herbs and spices, and the garnishing also includes generous amounts of chillies, raw herbs, fresh fruits and vegetables.

Vagan Cury Laksa - Malaysian Noodle Soup - Slurpy Platter-2-2

Making Laksa Paste

I’ve made the laksa paste from the scratch and it I found it to be really easy. Also, making the paste from the scratch always has a freshness of flavour and makes the curry more slurpy and enjoyable.

Vagan Cury Laksa - Malaysian Noodle Soup - Slurpy Platter-1-2

 

Vagan Cury Laksa - Malaysian Noodle Soup - Slurpy Platter-7

You might also like these Asian recipes:

Thai Baby Corn Satay Recipe with Spicy Peanut sauce

Burmese Pickled Ginger Salad

Thai Green Curry with Vegetables

 

Vagan Cury Laksa - Malaysian Noodle Soup - Slurpy Platter-4
Vegan Curry Laksa | Malaysian Noodle Soup
A super flavourful recipe for Vegan Curry Laksa |Malaysian Noodle Soup that is spicy, tangy, sweet and hot. Rich and fragrant, spicy coconut broth with a melange of herbs and rice noodles which makes for a fabulous dinner or lunch. 
Vagan Cury Laksa - Malaysian Noodle Soup - Slurpy Platter-4
Vegan Curry Laksa | Malaysian Noodle Soup
A super flavourful recipe for Vegan Curry Laksa |Malaysian Noodle Soup that is spicy, tangy, sweet and hot. Rich and fragrant, spicy coconut broth with a melange of herbs and rice noodles which makes for a fabulous dinner or lunch. 
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Servings Prep Time
4People 20Minutes
Cook Time
20Minutes
Ingredients
For the Laksa Paste
For the Laksa Curry
Instructions
To Make the Laksa Paste
  1. To begin making the Laksa Paste, let us first start by heating a tsp of oil and roasting the fennel, coriander seeds, onions, green chillies and garlic. Once it is cools transfer the the roasted ingredients to a blender/grinder and add the cashews, lemongrass and the soaked dried red chillies. Grind to a smooth paste and keep it aside. * ref notes below for storage instructions.
How to Make Laksa
  1. To make the Laksa, cook noodles as per packet instructions (Ref Notes below for pro tips).
  2. In a wide bottomed saucepan, heat 2 tbsp oil and add the onions, sayte till translucent and then add the baby corn, broccoli and fry for a minute. Then add the tofu cubes, mix and stir for another minute.
  3. Next add the laksa paste and mix till they blend in. Add coconut milk, jaggery, salt and mix well. Add a bit of water if required. It should resemble a Thai curry consistency ( not too runny nor too thick). Allow it to simmer for 4-5 minutes. Serve Hot.
Serving Suggestions
  1. In a bowl, add the noodles, then spoon in the curry, top it with bean sprouts (optional), garnish ti with mint leaves, chilli flakes and spring onions. Slurppp and enjoy while it's hot.
Recipe Notes
  1. You can add your choice of meat and vegetables. It is totally your volition and discretion to use what you fancy. 
  2. To make the noodles separate and easy to serve, the best technique I follow is to dunk the noodles in hot water for 5 minutes and immediately run it under cold water. Strain and let it dry. You get such amaxing strings that are separate. Add a tsp of oil and lemon juice to the hot water for even better results. 
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