Vegetarian curry laksa from Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals (page 60) by Lukas Volger

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Notes about this recipe

  • jenburkholder on August 20, 2020

    This was delicious, with a couple of tries and some tinkering. We had to make it gluten-free, and at first tried his suggested brown rice vermicelli, but didn’t like them. Boring old pho-style rice noodles were an improvement. It also needed more liquid, and a bit more substance - baked tofu worked great for us. The real key, here, though, is making sure everything is hot, otherwise the add-ins make the laksa room temperature and much less appealing.

  • christineakiyoshi on August 11, 2020

    Delicious! We left the cloves out of the red curry sauce. We also used rice noodles. The cabbage could benefit from being microwaved to soften it a bit.

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