Cambodian-Inspired Vegan Laksa Soup With Coconut Rice and Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice 1 can coconut milk (full
• fat) 2 cups vegetable broth 1 tablespoon red curry paste 1 teaspoon turmeric powder 1 teaspoon ground coriander 1/2 teaspoon cumin powder Salt, to taste 4 ounces rice noodles 1 cup cubed firm tofu 1 cup chopped kale 1 ripe mango, diced 1 small red onion, finely chopped 1/2 cup cherry tomatoes, halved 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, combine the jasmine rice and
2. 5 cups of water. Bring to a boil, then reduce heat and simmer for 18 20 minutes until cooked through. Remove from heat and let stand for 5 minutes before fluffing with a fork.
3. In a large pot, combine coconut milk, vegetable broth, curry paste, turmeric, coriander, cumin, and salt to taste. Bring the mixture to a simmer over medium heat and cook for 15 minutes, stirring occasionally.
4. Add rice noodles and tofu cubes to the pot, cooking until the noodles are tender, about 8 10 minutes. Stir in chopped kale and cook for an additional 2 minutes.
5. In a separate bowl, prepare the mango salsa by combining diced mango, red onion, cherry tomatoes, and cilantro. Season with salt and pepper to taste.
6. To serve, divide the cooked rice among four bowls, ladle the laksa soup over the rice, and top with a generous portion of mango salsa.

Chef’s Insight

Experiment with different curry pastes for a unique flavor profile Adjust seasoning according to personal taste preferences

Notes

Adjust the spice level of the curry paste to personal preference