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Laksa Noodle Soup

This soup may be a tad time consuming, and its list of ingredients long -- but please don't let that intimidate you. It's honestly one of the most delicious bowls of comfort food we've had, and is perfect for this bleary Vancouver weather.
THE FOOD GAYS - Laksa Noodle Soup

This soup may be a tad time consuming, and its list of ingredients long -- but please don't let that intimidate you. It's honestly one of the most delicious bowls of comfort food we've had, and is perfect for this bleary Vancouver weather. 

Ingredients:

1 teaspoon galangal
1/4 cup lemongrass
3 garlic cloves, minced
1 red chili, finely sliced
1 green onion, sliced
1 lime, zested
2 teaspoons mirin
1 teaspoon coriander
1 teaspoon turmeric
1 tablespoon tamerind
 

2 shallots, minced
1 teaspoon ginger, minced
1 teaspoon salt
1 can coconut milk
1/2 teaspoon black pepper
2 cups low-sodium vegetable broth
1 tablespoon brown sugar
rice noodles
garnish of your choice

Method:

To begin, you want to make your Laksa paste. We used a large pestle and mortar for this job, but if you don't have one, use a food processor. Combine everything very well until it forms a paste like consistancy.

In a hot pan, add oil and sautee the paste for a few minutes to release all its flavors. Add broth and brown sugar, and mix well. Lower heat and simmer for 35-40 minutes. Later, add coconut milk and black pepper. Stir well to combine. Taste for seasoning, and add salt if needed.

In a seperate pot, bring water to a boil. Cook rice noodles according to package directions, drain and set into a serving bowl. Add soup to the bowl, and top with desired garnish -- we used fresh lime wedges, cilantro, basil, bean sprouts, green onion and crispy shallots.

Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.