Laksa Soup is A famous Malaysian Coconut Curry Soup, usually mixed up with fish ball, chicken broth and chicken bones, shrimp paste & king prawn…., wow, the best way to mess up the digestion 😉 I found the vegetarian dining during my Borneo trip & finally I get to taste it ! Here is clear, simple, healthy version! Enjoy the Asian flavorful spices & herbs in the sweet coconut milk!
2 zucchinis, spiralised
2 cups oyster mushroom, sliced
1 bell peppers, thinly sliced
2 cups beans shoot
2 cups green leaf veggies such as spinach leaves
1/2 cups snow peas or green beans, thinly sliced
Coconut Curry :
5 cups coconut milk
3 tablespoons tahini
1 tablespoon white miso
1 teaspoon nama shoyu or tamari
1 1/2 teaspoons salt or to taste
Laksa curry paste:
1/4 cup cashew nuts, soaked
4 tablespoon sesame oil
1 tablespoon galangal, sliced (if unavailable, use ginger)
3 cloves garlic, crushed
3 tablespoons sliced shallot (if unavailable, use onion)
1/4 Thai bird chili or any hot chili, or to taste
1~2 mild chili or to taste
1 stalk lemon grass, smashed and chopped
1 teaspoons curry powder
1/2 teaspoon cumin powder
1/2 teaspoon paprika powder
pinch of clove & nutmeg powder
1 handful cilantro leaves, chopped
1 lime wedge
1 tablespoon black sesame
For the filling, toss all the ingredients except for the spiralised zucchini with some sesame oil and nama shoyu or tamari lightly, place onto the non-stick sheet and warm in the dehydrator at 135°F/57°C for 1 hour. (if longer than that, bring it down to 105~115°F/41~46°C) (optional).
Blend all ingredients for Laksa curry paste until completely smooth, (adding just a little water if necessary) , then add all ingredients for coconut curry to blend until smooth.
Transfer into the serving soup bowl, place zucchini noodles in the middle and dehydrated veggies all around the noodle.
Garnish with cilantro leaves, lime wedge and sprinkle of black sesame.