I made this soup the other night and it is yummy and easy to make! Plus there is a lot of room to adjust ingredients for your taste. This recipe and image is from Zen Family Habits. Enjoy!
- 3/4lb fresh Singapore noodles (see note below)*
- 2oz Laksa paste or other Thai curry paste
- 1 large can (1 1/2 cups) coconut cream
- 2 cups mixed chopped vegetables (see note below)**
- handful fresh basil leaves
*Can use singapore noodles, hokkien noodles, or rice noodles. (I used dried rice noodles)
**mixed chopped vegetables used were carrots, a zucchini and a red pepper, all cut into little batons. I tweaked this part by skipping the carrot, and adding 1/4 of an onion. I also added 1 package of firm tofu, but feel free to add shrimp or chicken.
1. For fresh noodles, place in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain. I couldn’t find fresh noodles so I cooked dried noodles by following the direction on the box. 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.