Vegetable Laska Noodle Soup
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
Recipe details
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
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.
Comments
Share your thoughts, or ask a question!
this soup is delicious! I added a bit more thai red curry and sriracha (cause I like heat) and kaffir lime leaves for some citrus undertone .....I also added diced chicken breast at the end and served with fresh cilantro and green onion. I made two batches to freeze once I tasted it because its that good!!!!