Thai curry laksa
A creamy, spicy broth served with lots of greens, crunchy tofu and buckwheat noodles
A bowl full of goodness. All the ingredients for strong vitality; energy boosting spices, green goodness, quality protein, fat and complex carbohydrates. Satisfying soup that is a meal on its own.
2 cm ginger root, finely grates
3 garlic cloves, grated
2-3 tbsp yellow curry paste
1 tsp turmeric powder
800 ml vegetable stock
400 ml thick coconut milk
1 cup broccoli florets
1 cup green beans or sugar snaps
A large handful of green leaves like bok choy, spinach or morning glory
200 gr buckwheat (or rice) noodles
- Heat the oil in a heavy soup pan and add ginger and garlic. Cook and stir for 3-4 minutes.
- Add the curry paste and turmeric powder and cook while mixing vigorously for another 2-3 minutes.
- Add the stock and coconut milk, stir well and bring to a boil. Reduce the heat to a gentle simmer. Cook for 5 minutes.
- Add broccoli and beans, bring back to the boil and cook for 5 minute only until the vegetables are tender but still keep their bite and colour.
- Add the green leaves and cook for another minute, just to let them wilt.
- While the soup is cooking, cook the noodle according to the instructions on the package. Drain and rinse well.
To serve, divide the noodles between 4 broad soup bowls, pour over the laksa (make sure to divide the vegetables evenly) and garnish with plenty of fresh coriander and lime wedges.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
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