Vegetable Laska Noodle Soup

Name: Vegetable Laska Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 onion; 3 cloves of garlic; knob of ginger; 1 carrot; Handful of shiitake mushrooms; 1 pepper- 1 spring onion; 1 tbsp red curry paste; 2 tsp sriracha; 1 tsp fish sauce; 1 tbsp soy sauce; 2.5 cups of chicken/ vegetable stock; 1 tin of coconut milk; Salt a pepper to taste

by The Last Bite

2 servings

40 min

Okay okay now this dish was epic!

Ooozing with luscious rice noodles ( @lotusfoodscanada!)

Punching through with awesome Thai flavourings.

Filled with healthy and nutritious vegetables

WHAT MORE COULD YOU WANT?!

This dish really was delicious! Thicker than a normal soup, but still wet enough to slurpe up the delicious rice noodles. I used rice noodles in this dish as they are light but still have a nice bite to them.

You could add any other vegetables you want, i used what i had in the house. Thats the beauty of this dish as your really can make it on the spot with what you have in the fridge.

I made sure not to overcook the carrots so they still had a crunch within the soup.

Toppings are greta for this dish, as they make it look and taste beautiful! I added to the top some thinly sliced spring onions and chillies which really made the flavours of the dish POP. Nuts are also a great topping as they give the dish a little more crunch to keep your mouthful alive!

If your a fan of meat, prawns would also be a lovely accompliment to the dish as work so well with the rich thai spice flavourings.

For more recipes check out my instagram @the.last.bite.food.blog

Vegetable Laska Noodle Soup

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Recipe details

Yield 2 servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

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Instructions

Finely chop you onions and sweat them down in a frying pan until soft. Meanwhile finely chop your garlic and ginger. Then add these to the frying pan and repeat.
Now peel and chop your carrots into batons.
Add your chilli paste and a dash of water to the onions and cook out for a few minutes. Then add your sriracha soy and fish sauce. Cook for another minute.
Now add your coconut milk and stock bring to the boil. Cook your carrots in this mixture until starting to soften.
Boil a pan of water and then add your rice noodles and cook for 4 minutes (or as it says on the packet) until al dente.
***Add any other vegetables (to the sauce) you have at this point****
To assemble
Finely chop your toppings, add your noodles to the pot and stir. Serve into bowls adding your toppings on after.