Easy Vegan Laksa Curry Soup
Cook/Dehydrate time
Author: Ama T. Opare
Recipe type: Soup
Cuisine: Asian
Serves: 4 servings
- 1 bullion cube
- 1 tsp miso paste
- 6 cups water
- 3 cloves garlic, minced
- 1 inch piece of ginger, peeled and minced
- 1 stalk lemon grass sliced very thin
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 hot chili pepper of ½ tsp red pepper flakes or ¼ tsp cayenne
- 2 TBL soy sauce
- ¼ tsp toasted sesame oil
- ⅓ cup chopped green onions
- 1 cup sliced mushrooms
- 2 cups chopped veggies of your choice
- 6-8 oz Thai style rice noodles
- ½ cup coconut milk or ⅓ cup coconut cream
- 1 tsp lime juice
- Handful of chopped cilantro (optional)
- Add water, bullion and miso paste to your pot
- Bring water to boil
- Add green onions, garlic, ginger and lemongrass
- Add mushrooms and hot pepper
- Add chopped veggies, saving those that cook very fast for the last few minutes
- Add noodles and stir well
- Add soy sauce, sesame oil, and the spices
- When the noodle are almost done, add the coconut milk
- Add any remaining veggies and the lime juice
- Cook until veggies are tender crisp and noodles soft but not mushy
- Serve, topped with chopped cilantro
Recipe by Food For The Soul at https://foodforthesoul.me/easy-vegan-laksa-curry-soup/
3.5.3251