Vegan Curry Laksa Ramen Noodles Soup

Vegan Curry Laksa Ramen Noodles Soup

A flavorful and fragrant spicy noodle soup that is loaded with an assortment of vegetables and fried wontons

• PREP TIME15 minutes
• COOK TIME20 minutes
• SERVES2

Ingredients 

• Main Ingredients
• 2 packets dried or fresh ramen of your choice
• 2 tablespoons red chili paste or laksa paste or sambal
• 3 cups vegetable stock
• ¹/₄ cup coconut milk
• 1 teaspoon coconut sugar (optional, adjust based on paste’s sweetness)
• 1 handful curry leaves
• salt to taste
• neutral oil, as needed

• Toppings and Garnishes
• ¹/₂ cup fresh mung bean sprouts
• ¹/₄ cup shredded King oyster mushrooms
• ¹/₄ cup long beans, cut into 2″ length
• ¹/₄ cup pan-fried eggplant
• ¹/₄ cup tofu puffs
• 5-6 pieces fried vegetable wontons (homemade or store-bought)
• 2 pieces lime wedges
• red chilis

Directions

1. In a heated pan with a drizzle oil, lightly pan fry mushrooms strips and eggplant until fully cooked. Set aside.
2. Using the same pan, add water and quickly blanch green beans & mung bean sprouts, then drain well.
3. Soak tofu puffs in hot water for 5 minutes and squeeze out the water to remove excess oil.
4. To make the curry, saute red chili paste or sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute.
5. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) and bring it to boil.
6. Reduce heat to simmer and add coconut milk, then cook long beans and eggplants in soup for about 30 seconds. Turn off the heat.
7. To serve, place cooked ramen in a bowl, ladle soup and vegetables over, then top it with mung bean sprouts, fried vegetable wontons, mushrooms strips, red chili along with a squeeze of lime juice.