Vegan Curry Laksa Ramen

Vegan Curry Laksa Ramen is fatty, spicy & extremely warming. It is a soup made of creamy noodles with a strong flavor of Southeast Asia. The stock is smooth & heavily flavored, prepared without using animal products. Vegan Curry Laksa Ramen is a combination of rice noodles, vegetables, tofu, & curry aroma. Each bite is a warm hug, & coconut, lemongrass, garlic, & chili are dancing in your mouth. This vegan laksa fills the gap of your craving in comfort & heat all at once. It is also adjustable. Stack your bowl with choice veggies /plant protein. Vegan Curry Laksa Ramen is an eye catcher, be it dinner /a weekend snack.

STATS

• Prep Time: 15 minutes
• Method: Stove-Top
• Serving Size: 1 large bowl
• Yield: 4 servings
• Cuisine: Malaysian-Inspired
• Course: Main Course
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Difficulty: Medium
• Diet: Vegan, Dairy-Free

EQUIPMENT

• Large pot/Dutch oven
• Medium skillet
• Cooking spoon
• Knife & cutting board
• Blender/immersion blender (optional)
• Ladle
• Tongs

INGREDIENTS:

• One tablespoon of coconut oil
• 1 inch of grated ginger
• Three minced garlic cloves
• 1 little onion, diced
• Two teaspoons of vegan red curry paste
• One teaspoon of turmeric
• 1½ cups of coconut milk (full fat)
• One crushed lemongrass stalk
• A teaspoon of soy sauce
• One tablespoon of brown sugar
• The juice of 1/2 a lemon
• Half a teaspoon of coriander
• 200g of rice noodles
• One cup of bean sprouts
• A single cup of pan-fried / baked cubed tofu
• ½ cup of green beans, chopped
• Sliced ½ red bell pepper
• 3 cups of low-sodium vegetable broth
• Half a cup of baby spinach
• Garnish with fresh cilantro.
• Serving slices of lime
• Optional chili oil

INGREDIENT NOTES:

Curry paste:

• Apply a non-prawn red curry paste. Other brands do have shrimp paste in them- check.

Coconut milk:

• The thickest flavor and texture is made using full-fat coconut milk. Light can do the trick as well.

Lemongrass:

• Provides citrusiness. With the back of a knife, crush and then add to the broth.

Tofu:

• The best firm tofu is used. Pan-fry to crunchiness or bake to hassle-free preparation.

Rice noodles:

• A rice noodle with medium-thick thickness contains the broth. Never cook several portions at once.

Vegetables:

• Add any blend that you like. Bell pepper, beans/even broccoli are wonderful.

Soy sauce:

• Adds umami. Tamari is an option to use in a gluten-free version.

Brown sugar:

• Regulates the heat. A small amount is enough.

INSTRUCTIONS:

1. First you need to heat the coconut oil in the pan in the low fire.
2. Now add the components and cook it for the next four minutes.
3. Add turmeric, coriander, & red curry paste and stir.
4. To enhance the taste, cook for two minutes.
5. Pour in the vegetable broth & coconut milk.
6. Mix well to incorporate.
7. Crushed lemongrass stalk should be added.
8. Simmer the mixture for ten to twelve minutes.
9. Before adding the other ingredients, remove the lemongrass.
10. Stir in the lime juice, brown sugar, & soy sauce. Stir well.
11. Cook the rice noodles in the box till the broth simmers.
12. Tofu cubes should be pan-fried in a skillet till it’s both sides changed in golden colour .
13. To the broth, add the bell pepper and green beans.
14. Cook till crisp-tender, three to four minutes.
15. Add spinach as well as stir till it just wilts. Switch off the heat.
16. Put the cooked noodles in each bowl to assemble.
17. Over the noodles, ladle the vegetables & hot curry liquid.
18. Add tofu, cilantro, bean sprouts, and, if using, chili oil on top.
19. Lime wedges should be served alongside.

TIPS:

• Pre-cooked tofu or even marinated tofu will take less time to prepare.
• Add some chili paste to add spiciness to it.
• Stir the broth after which veggies are added to give it a silky touch.
• Before serving, taste the broth. Balance with salt, lime/sugar.
• Add some mushrooms or shredded carrots to add texture.

DATA STORAGE:

FRIDGE:

• Keep remaining noodles & broth separate in a fridge for up to four days. On the burner, slowly reheat the soup.

FREEZE:

• The broth keeps for more than two months in the freezer without tofu or noodles.

FAQS:

Do I have to use different types of noodles?

• Yes. Ramen/Soba noodles can also be used to make this dish.

Is it quite spicy?

• It contains medium heat level. You may cut back on the curry paste to reduce it.

Which is a good brand of curry paste?

• Thai Kitchen & Maesri are decent vegan options. Never leave the label unchecked.

Can I omit coconut milk?

• You may also use cashew cream or soy milk, but the flavor will change.

Is this gluten-offending?

• Oh, yes, with tamari instead of soy sauce and with gluten-free noodles.

NUTRITION:

Protein: 12g
Saturated Fat: 11g
Calories: 370
Fiber: 5g
Sugar: 6g
Sodium: 620mg
Iron: 3.2mg
Fat: 18g
Calcium: 85mg
Carbs: 45g
Potassium: 480mg