Malaysian Curry Noodle Soup

rainbowplantlife.com

Frances Pearson

subheading: Broth:

3 sheets (about 12g) kombu (see Note 1)

3 tablespoons (50g) Chinese light soy sauce (see Note 2)

1 tablespoon wakame seaweed (optional)

1 lime

subheading: Laksa Paste:

1 ½ teaspoons coriander seeds

1 teaspoon cumin seeds

3 medium shallots roughly chopped

4 garlic cloves, chopped

2- inch (5cm piece) galangal, very thinly sliced (see Note 3)

1- inch (2.5cm) piece fresh turmeric, peeled + rough chop (or ¾ tsp ground turmeric)

1 to 4 fresh Thai chiles, stemmed (see Note 4)

2 stalks lemongrass, smashed and finely chopped (see Note 5)

2 tablespoons (25g) roasted cashews (or peanuts)

1 tablespoon Chinese light soy sauce

1 small handful (5g) fresh cilantro leaves and tender stems

1 lime: 1 teaspoon zest + 2 teaspoons juice

1 to 2 tablespoons neutral-flavored oil of choice (or water)

subheading: Soup:

2 tablespoons neutral-flavored oil of choice

8 ounces (227g) oyster mushrooms, torn into strips (see Note 6)

Sea salt (or kosher salt)

1 (13.5-ounce/400ml) can full-fat coconut milk

5 to 10 fresh curry leaves (or 10 to 15 dried curry leaves; optional) (see Note 7)

1 (8-ounce/227g) package fried tofu puffs or soy puffs

1 to 2 teaspoons coconut sugar or brown sugar, more as needed

6 to 8 oz (170 to 230g) dried ramen noodles OR 10 oz (285g) fresh noodles of choice

1 to 2 limes

subheading: Optional Toppings:

Fresh mint leaves, cilantro, and/or Thai basil leaves

Thai chiles, thinly sliced (for spicy!)

Bean sprouts

Chinese chili oil / chili crisp

Directions at rainbowplantlife.com

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