Curry Laksa Ramen
A flavorful and fragrant spicy noodle soup topped with fried wontons, crunchy veggies, shredded mushrooms and simmered in a creamy coconut broth.
Recipe (yields 2 servings)
~ 2 servings ramen (fresh/dried) – cooked based on package’s instructions
~ 2 tablespoons red chili/laksa paste or sambal
~ 3 cups vegetable stock
~ ¼ cup coconut milk
~ 1 teaspoon coconut sugar (optional, adjust based on the chili paste’s sweetness)
~ a handful of fresh curry leaves (optional)
~ oil & salt to taste
~ ¼ cup King oyster mushrooms – peeled into thin strips
~ ¼ cup long beans – cut into 2″ length (used white long beans), blanched
~ ½ cup mung bean sprouts, blanched
~ ¼ cup pan-fried eggplant
~ ¼ cup tofu puffs
~ lime wedges, red chilis
~ fried veggie wontons
1. In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil.
2. To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.
3. To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.
This Recipe by @woon.heng