Red curry laksa noodle soup from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 101) by Hetty Lui McKinnon

  • toasted sesame oil
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  • rice vermicelli noodles
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  • EYB Comments

    Can substitute broccoli for Asian greens, rice vermicelli noodles or mung bean vermicelli noodles for fresh egg noodles, mung bean vermicelli noodles for rice vermicelli noodles, and vegan laksa paste for vegan red curry paste. See recipe for optional garnishes.

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Notes about this recipe

  • Eat Your Books

    Can substitute broccoli for Asian greens, rice vermicelli noodles or mung bean vermicelli noodles for fresh egg noodles, mung bean vermicelli noodles for rice vermicelli noodles, and vegan laksa paste for vegan red curry paste. See recipe for optional garnishes.

  • Ganga108 on September 12, 2021

    Quick and easy, wonderful recipe. I added a variety of veg (wombok, beans, snow peas, broccolini, yuba, sliced shiitake). Topped with Chilli Crisp, Crispy Fried Shallots, coriander leaves and sliced spring onions. I had some Asian herbs lying on the bench top so simmered them with lime and dried shiitake to make a veg stock for the laksa. This is a comforting dish. Wear a bib or put a tea towel around your neck to soak up the splashes from the noodles and broth.

  • Lepa on June 03, 2021

    This recipe is brilliant. It's easy and quick and has a wonderful, complex flavor. I mostly followed the recipe but used Better Than Bouillon No Chicken base instead of vegetable broth. In addition, I didn't have fresh egg noodles so I used dried egg noodles. I used bok choy for the greens and reduced the red curry paste to 1 TBSP so it wouldn't be too spicy for the kids. My husband and I topped ours with sriracha to add more heat. We all loved this recipe. I expect it will be on heavy repeat at our house.

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