Serves a Crowd

Curry Laksa Ramen

December 13, 2019
3 Ratings
Photo by WoonHeng
Author Notes

A flavorful and fragrant spicy noodle soup that is loaded with an assortment of vegetables and fried wontons. —WoonHeng Chia

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 2
Ingredients
  • Main Ingredients
  • 2 packets dried or fresh ramen of your choice
  • 2 tablespoons red chili paste or laksa paste or sambal
  • 3 cups vegetable stock
  • 1/4 cup coconut milk
  • 1 teaspoon coconut sugar (optional, adjust based on paste's sweetness)
  • 1 handful curry leaves
  • salt to taste
  • neutral oil, as needed
  • Toppings and Garnishes
  • 1/2 cup fresh mung bean sprouts
  • 1/4 cup shredded King oyster mushrooms
  • 1/4 cup long beans, cut into 2" length
  • 1/4 cup pan-fried eggplant
  • 1/4 cup tofu puffs
  • 5-6 pieces fried vegetable wontons (homemade or store-bought)
  • 2 pieces lime wedges
  • red chilis
In This Recipe
Directions
  1. In a heated pan with a drizzle oil, lightly pan fry mushrooms strips and eggplant until fully cooked. Set aside.
  2. Using the same pan, add water and quickly blanch green beans & mung bean sprouts, then drain well.
  3. Soak tofu puffs in hot water for 5 minutes and squeeze out the water to remove excess oil.
  4. To make the curry, saute red chili paste or sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute.
  5. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) and bring it to boil.
  6. Reduce heat to simmer and add coconut milk, then cook long beans and eggplants in soup for about 30 seconds. Turn off the heat.
  7. To serve, place cooked ramen in a bowl, ladle soup and vegetables over, then top it with mung bean sprouts, fried vegetable wontons, mushrooms strips, red chili along with a squeeze of lime juice.

See what other Food52ers are saying.

  • WoonHeng Chia
    WoonHeng Chia
  • nicolesmith
    nicolesmith