From the kitchen
Soy Milk Laksa-Inspired Curry
A laksa-inspired noodle soup using soy milk for a lighter creamy finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 2 tbsp neutral oil
- 3 tbsp laksa paste
- 1 1/2 cups plain unsweetened soy milk
- 2 cups chicken or vegetable stock
- 1/2 to 1 tbsp fish sauce, to taste
- 8 oz dried rice noodles
- 1 cup bean sprouts
- 2 hard-boiled eggs, halved
- 1/4 cup cilantro leaves
- 1 lime, cut into wedges
Method
- Cook rice noodles according to package directions and drain. Blanch bean sprouts in boiling water for 1 minute and drain.
- Fry laksa paste in oil over medium heat for 1 to 2 minutes. Add stock and simmer for 8 minutes.
- Reduce heat, add soy milk and warm gently without boiling. Taste before adding fish sauce.
- Divide noodles between four bowls. Add broth, cooked sprouts, egg and cilantro; serve with lime wedges.
Cook with confidence
Before you start
What to expect
A laksa-inspired noodle soup using soy milk for a lighter creamy finish.
Before you begin
Check the paste ingredients; many contain shrimp or other animal ingredients.
The important cue
Cook the paste in oil, then simmer in stock before adding milk.
At the table
Cook the sprouts briefly and assemble the noodle bowls at serving.
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