Noodle Laksa Veggie Soup

Monday, October 8, 2012


  • ¾ lb (350g) fresh Singapore noodles
  • 2 oz (60g) Laksa paste or other Thai curry paste
  • 1 large can (1 1/2 cups) coconut cream
  • 2 cups mixed chopped vegetables (carrot, a zucchini and a red pepper, cut in batons)
  • handful fresh basil leaves


  1. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
  2. Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until vegetables are cooked to your liking.
  3. To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves.

Click here for Original Recipe and more Details

Photo Credit: (Jules) 


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