Why put food in a bowl?
There’s just something about serving food in a bowl that can’t be matched with anything else. What do you think that is?
Maybe it’s the visual appeal of the food. It just looks different served in a bowl. It can be arranged more neatly, in a way that you see everything you’re eating at the same time. Or maybe it’s about making things less complicated. You don’t have three different plates to eat off (and a salad bowl to keep healthy), there’s just one bowl, a spoon (or maybe a fork), and you’re ready to dig in.
Whatever the reason may be, we understand the appeal of single-bowl meals. That’s why today we’re sharing this hearty vegetarian Laksa soup recipe.
It’s packed full of flavor and nutrients and will comfort you after a long day at work (or a rainy weekend afternoon when you’re all bundled up on your couch and enjoying some well-deserved me time).
Vegetarian Laksa Noodle Soup
Ingredients for Laksa paste
- 1 tbsp oil
- 1 chili pepper
- 1/2 inch fresh ginger, roughly diced
- 1 clove garlic
- 1 whole lemongrass
- 1/2 coriander seeds
- a handful of fresh cilantro leaves
- optional: macadamia nuts
Ingredients for Vegetarian Laksa Noodle Soup
- 1 cup coconut milk
- 2-2 1/2 cups vegetable broth
- 1/2 cup shiitake mushroom
- 1/2 cup tofu
- 1 tbsp tomato paste
- 1/2 cup rice or egg noodles
- salt and pepper, to taste
- Prep, prep, prep: wash, peel and roughly cut all the ingredients you’ll need to make your very mildly spicy Laksa paste (ginger, garlic, lemongrass). Also, clean and slice shiitake mushrooms and tofu.
- Making the paste: put all of the ingredients for Laksa paste in a blender (including cilantro, chili pepper, oil, and macadamia nuts) and blend on a medium setting.
- Cooking the soup: transfer your paste to a medium-sized pot. Add your coconut milk, vegetable broth, and tomato paste. After 2-3 minutes, add shiitake and tofu. Cook for another 10 minutes on a low to medium setting.
- Cook noodles in a separate pot.
- Serve warm, in a bowl. First, add the soup and then the noodles.