Hello my sweet internet friends,
I wasn’t sure if I should call this spicy soup, laksa, or noodle soup. I ended up going with laksa because it seemed the most accurate and also because I love laksa. This is comforting, spicy and life affirming. I feel like this would be rather lovely served with some rice paper rolls and an asian desert like banana fritters, for a banquet style dinner. You could also use green curry paste or snow peas instead of mushrooms for something different.
If you are somewhere cold I envy you, as a winter girl I am missing the excuse to have soups, stews and porridge most days. I’m compensating by putting the aircon on while having my laksa.
In other news I placed my first ever I-herb order and am very excited to receive it, as it has some cool looking health foods that I haven’t seen here. I bought some relaxing teas, nutritional yeast, pumpkin dog treats and other little things like healthy vegan gummy bears.
I like to make my own thai red paste but when I don’t have the time, or ingredients I use a wonderful store bought one which I have linked below. If you are especially hungry, you could also add in some baked or fried tofu.
Your choice of oil or vegan butter ( I like to use coconut or olive oil)
1 tablespoon white rice vinegar
2 tablespoons soya sauce or tamari
2 cups of blue pumpkin or butternut pumpkin
2 tablespoons home made or store brought thai red curry paste
4 gloves garlic
1 packet of thin brown or white rice noodles
3 cups vegetable stock
1 can full fat coconut cream
6 Portobello mushrooms
Spinach or Kale
Prepare your noodles according to packet instructions, and set aside until you are ready to add them to your soup. Remove the pumpkin skin and chop roughly into cubes, and boil in a small pot of water until soft; now make the pumpkin into a puree by blending for around 30 seconds. Crush your garlic and chop the mushrooms into thin slices.
In a large heavy bottomed pan; fry your mushrooms and crushed garlic in oil or butter until brown and fragrant. Now add in the thai red curry paste, vegetable stock and coconut cream and cook for ten minutes.
Add in the prepared noodles and cook for another ten minutes until everything is hot and bubbly. Top with torn kale or spinach and thai basil leaves.
If you find spicy things a bit hot; top with coconut yogurt or cashew sour cream.
Link to my favourite thai basil paste : http://www.watersteps.com.au/products/curry-pastes/organic-thai-red-curry-paste.
Some other vegetables that work well
- Red capsicum
- Bok or Pak Choy
- Edame beans
- Snow peas
- Spring onion
- Green beans
- Sweet potato