How to Make South East Asian Vegetable Laksa Asian Cooking Recipe Cuisine

South East Asia Vegetable Laksa

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 tbsp olive oil

2 small red chili, finely-chopped

3 cloves garlic, finely-chopped

2-inch ginger, peeled and grated

1 stalk lemongrass, bottom 3 inches only, finely chopped

1 tsp ground coriander

1/2 tsp turmeric

1 tsp dark brown sugar

1/4 cup lime juice

3 cups coconut milk

3 cups vegetable or chicken stock

4 medium yellow tomatoes, cut into quarters

8 oz thick rice noodles

2 medium eggplants, cut diagonally into 1-inch pieces

1 small green bell pepper, seeded and cut into thin strips

1 small yellow bell pepper, seeded and cut into thin strips

5 oz bean sprouts

1/4 cup crispy fried shallots

Directions:

In a large saucepan over medium-high heat, heat 2 tbsp oil. Add chilies, garlic, ginger, lemongrass, coriander , turmeric and brown sugar and cook, stirring, until mixture is fragrant. 

Add lime juice, coconut milk and stock, increase heat to high and bring liquid to a steady simmer. Reduce heat to medium and simmer for 15 minutes. Add tomatoes and cook for 5 minutes.

Bring a large saucepan of water to a boil. Add noodles and cook until tender, about 3 minutes. Drain noodles and set aside. In a heavy-bottomed frying pan over medium-high heat, heat remaining oil. Add eggplant slices in a single layer and cook until golden and cooked through, about 3-4 minutes on each side.


Rinse noodles under very hot water, using a fork to separate them and place in individual bowls. Ladle soup over noodles and top with eggplant, bell peppers, bean sprouts and crispy fried shallots.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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