Spicy Malaysian Vegetarian Laksa Noodle Bowl – A Fragrant Fusion Feast for Your Taste Buds!

Allergens

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Ingredients

• 8 oz rice noodles
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp lemongrass, minced
• 1 tbsp tamarind paste
• 1 cup cauliflower florets
• 1 cup green beans, chopped
• 1 cup baby corn, halved
• 1 cup shiitake mushrooms, sliced
• 2 cups spinach, roughly chopped
• 1/4 cup peanuts, crushed
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. a. Bring a pot of water to a boil, cook the rice noodles according to package instructions, then drain and set aside. b. In a large saucepan, combine vegetable broth, coconut milk, curry paste, lemongrass, and tamarind paste. Stir well and bring to a simmer over medium heat. Cook for 5 7 minutes until the flavors meld together. c. Add the cauliflower florets, green beans, baby corn, and shiitake mushrooms to the saucepan, cook for another 3 4 minutes until vegetables are tender yet still crisp. d. Season with salt and pepper to taste. Add the spinach and cook for an additional minute until wilted. e. To serve, divide the cooked rice noodles among four bowls, then ladle the hot curry mixture over them. Top each bowl with crushed peanuts and fresh cilantro leaves.

Chef’s Insight

To truly capture the essence of this Malaysian-inspired dish, use high-quality coconut milk and curry paste. Fresh lemongrass and tamarind add a tangy, authentic touch to the rich coconut sauce.

Notes

This recipe can be easily doubled or tripled for larger gatherings.