Above is a Pescatarian version with grilled shrimp and eggplant that I made a month later – what a mighty fine addition indeed! Below is the vegetarian version:
So what is Laksa? Well, let me share with you on Wikipedia says:
Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.
The Verdict of Vegetarian Laksa With Spiralized Zucchini Noodles:
Over a year ago, I was blessed with visiting Singapore, Malaysia for 5 weeks and had a chance to try a few Laksa soups to appreciate it from where it originated. All versions I tried had either chicken or seafood in it when I was there. I did not see any vegetarian versions. For my version below, I decided to make a vegetarian Laksa (with egg) and I really LOVED the result, taste and healthiness.
I am sold on this very authentic soup base recipe. If I closed my eyes and smelt the aroma of the soup I made, I truly felt like I was back in Asia!!
I had great fun making my version of the soup for two reasons:
- I had an opportunity to use my fancy spiralizr to replace rice noodles with healthy veggie zuchinni noodles. They worked very well.
- I attempted to make a perfectly soft-boiled egg to put in the soup and will be trying it in the future with a ramen version I am sure. It added a velvety goodness to the soup!
Laksa Paste Ingredients:
- 4 red chilies (If you are using dried ones, you need to presoak them)
- 1 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 3 shallots, chopped
- 3 lemongrass stalks, white part only, chopped
- 3 cm piece galangal, peeled, chopped
- 5 cashew nuts
- 3 garlic cloves, chopped
- 1 tablespoon shrimp paste
- 1 tablespoon peanut oil
Laksa Paste Instructions:
Place all ingredients in a food Processor. Process until finely chopped. Add oil. Process until a smooth paste forms.
Laksa Soup Ingredients:
- Laksa paste (above)
- 1 tablespoon peanut oil
- 6 cups veggie stock
- 2½ tsp brown or raw sugar
- 2 cups coconut milk
- 1 cup carrots, sliced
- 1.5 cup cabbage, chopped
- 1.5 cup tofu, cubed small to medium sized
- 2½ cups bean sprouts
- 3 cups fresh zucchini noodles, spiralized from whole zucchini
- 1/2 pund shrimp (optional/added)
- 1 cup diced eggplant (optional/added)
- 2 soft boiled eggs (7 minute egg: boil water, softly immerse 2 cold eggs in boiling water, simmer water for exactly 7 minutes, immerse eggs in cold ice water bath, peel and slice the egg just right before placed in the bowls for serving)
- Fried shallots (in peanut oil)
- Fresh Thai Basil
- Sriracha sauce
- Lime wedges in quarters
Laksa Soup Instructions:
- Optional: grill shrimp until almost cooked pink/white. Put aside on plate.
- Heat peanut oil in a large saucepan over medium heat. Add Laksa paste and cook, stirring, for 2 minutes or until fragrant. Add stock and sugar. Stir to combine, then bring to a simmer.
- Add carrots, cabbage, and eggplant return to a simmer and cook for 5-7 minutes.
- Separately, in a frying pan, sauté the zucchini noodles for 1-2 minutes, making sure not to make them to soft and mushy. Divide these noodles among bowls for serving.
- Add coconut milk, tofu and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes or until beansprouts are wilted and tofu are heated through.
- Ladle Laksa soup among bowls. Drop in a few grilled shrimps (optional), scatter over fried shallots, basil leaves, Sriricha sauce, and lime wedges.
Original Soup Recipe: http://www.sbs.com.au/food/recipes/malay-curry-laksa-laksa-lemak
What I Changed From Original Recipe:
- Added cabbage
- Added carrots
- Added soft boiled eggs
- Omitted prawns, chicken and fish balls
- Replaced chicken stock with vegetarian stock
- Replaced thin rice noodles with zucchini noodles
- Replaced tofu puffs with sprouted organic tofu
- Replaced mint with basil for garnish