Sunday, August 20, 2017

Red Curry Laksa: Vegan Noodly Goodness for Souper (Soup, Salad & Sammie) Sundays

I was craving red curry and had a Costco pack of Millet and Brown Rice Ramen (vegan and gluten free) from Lotus Foods and so I wanted a bowl of noodly red curry. The Curry Laksa recipe in Appetite For Reduction:125 Fast & Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz seemed like a good fit, subbing in the ramen noodles for the larger Pad Thai rice noodles called for in the recipe.

I made a few small changes to the recipe, noted in red below.

Chandra says: "I would probably get chased out of Malaysia if I got off the plane with a bowl of this and said it was Curry Laksa, but what it lacks in authenticity it makes up for in speed, ease, and healthfulness. Oh, and it tastes pretty darn good too. If you like a big gigantic bowl of noodles, then this is your golden ticket. Noodles and tofu, mellow bok choy, and red peppers in a spicy, sweet, and sour red coconut milk broth. Serve with chopsticks and a big spoon".

Red Curry Laksa
Slightly Adapted from Appetite For Reduction by Isa Chandra Moskowitz
(Serves 4)

2-3 Tbsp Thai red curry paste (I used 3 heaping Tbsp)
1 small red onion, thinly sliced into half moons (I used a Maui sweet onion)
1 red pepper, seeded and thinly sliced
1 Tbsp minced ginger
 2 cloves of garlic, minced
1 bunch bok choy (I used baby bok choy) larger stem pieces sliced into 1/2-inch pieces & leaves & tender stem pieces sliced into 2-inch pieces & separated 
(I added 1 large handful Chinese snow peas)
4 cups vegetable broth 
2 Tbsp soy sauce
1/2 tsp salt (or to taste)
1 block (about 14 oz) extra-firm tofu, cubed
8 oz Pad Thai rice noodles (I used brown rice millet ramen noodles)
3/4 cup light coconut milk (I used 1 can)
3 Tbsp lime juice (from 1-2 limes)
3 Tbsp agave (or to taste)
1 cup fresh cilantro to garnish
extra lime wedges, for serving

Heat a large pot of water to boil and cook your noodles according to package directions. Drain and set aside.  

Heat a large (4-quart or so) pot over medium high and add 2 Tbsp red curry paste. Mix in the onions and peepers and saute for 2 to 3 minutes. Add a bit of water of it is sticking too much. Add the ginger and garlic and continue sauteing for another 2 minutes.

Add bok choy stems, broth, soy sauce, and a pinch of salt and bring soup to a slow roiling boil. Add tofu and cook for 10 minutes (I added the snow peas about 5 minutes out). 

Add the coconut milk, lime juice and agave, stirring very gently so as not to break up the tofu. Taste and add more curry paste, salt, lime juice or agave as needed, desired.

To assemble bowls: Divide sliced bok chok leaves into bowls, add cooked noodles and ladle in plenty of curry on top. Garnish with cilantro and serve with extra lime wedges.

Isa notes that "This dish makes really great leftovers! When left in the fridge, the tofu sucks up the curry and the lime flavor gets a little stronger. It even tastes great cold!"

Notes/Results: Lots of flavor, texture and color in a bowl, these noodles totally hit the spot. I used extra curry paste and all the coconut milk so I would have extra broth and not have to store the extra. I also added a handful of Chinese snow peas for extra green crunch. You could adapt this bowl to take advantage of your favorite veggies and protein.The fact that it is not too heavy makes it good for a summer lunch or dinner. I would happily make it again. 

We have some delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!

Judee of Gluten Free A-Z Blog shared Red Cabbage Potato Salad and said, "Red potato salad is an easy to make, delicious to eat, frugal side dish that is a frequent guest at BBQ's and other summer gatherings. My colorful red cabbage potato salad is a healthier version that is made with chopped red cabbage, red onions, celery and red potatoes and no mayo."

Shaheen of Allotment2Kitchen made Runner Bean Salad and said, "This Runner Bean Salad is made with thinly sliced red onion, black olives and and seasoned olive oil and white wine vinegar dressing, oh yes and runner beans, that have been cooked until they are al dente."

Janet of The Taste Space shared Slow Cooker Vegetable and Barley Stew and said, "I made this Vegetable and Barley Stew in the slow cooker and nothing could have been easier. I sautéed the onion in the slow cooker first and then added the remainder of the ingredients. I have made this a few times, actually, enjoying the simple and homey, comforting flavours."

 Mahalo to everyone who joined in Souper Sundays this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).

Have a happy, healthy week!


  1. I bet the tofu is better the next day. I AM posting a salad this week and will link back.....

  2. Interesting, Deb and I bet it's delicious!


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