Curry Laksa Ramen ๐งก A flavorful and fragrant spicy noodle soup topped with fried wontons, crunchy veggies, and shredded mushrooms!ย
recipe by woon.heng
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Recipe (yields 2 servings)โฃ
Ingredients:โฃ
~ 2 servings ramen (fresh/dried) – cooked based on package’s instructionsโฃ
~ 2 tablespoons red chili/laksa paste or sambal
~ 3 cups vegetable stockโฃ
~ ยผ cup coconut milkโฃ
~ 1 teaspoon coconut sugar (optional, adjust based on the chili paste’s sweetness)โฃ
~ a handful of fresh curry leaves (optional)โฃ
~ oil & salt to tasteโฃ
Topping ingredients:โฃ
~ ยผ cup King oyster mushrooms โ peeled into thin stripsโฃ
~ ยผ cup long beans – cut into 2″ length (used white long beans), blanchedโฃ
~ ยฝ cup mung bean sprouts, blanchedโฃ
~ ยผ cup pan-fried eggplantโฃ
~ ยผ cup tofu puffsโฃ
~ lime wedges, red chilisโฃ
~ fried veggie wontonsโฃ
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. โฃ
2. To make the curry, sautรฉ 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.โฃ
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.
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