This is a great soup for chilly nights, or when you feel like something hot and comforting. Shirataki noodles replace the more traditional udon or rice noodles. You can adjust the spice levels by adding fresh red chili before serving.
3 inches of lemongrass (white part), roughly chopped
Handful of fresh cilantro/coriander
Pinch of salt
Soup
2 cups coconut cream
3 cups vegetable stock/broth
18 oz/500 grams shirataki noodles, rinsed and dried
3 bunches bok choy, ends cut off, rinsed (you can chop them if you like, but it’s nice to keep the long leaves intact. They do wilt once you add them to the hot soup)
To Serve
3 Tbsp roasted, salted peanuts, chopped
Handful of fresh cilantro
2 limes, cut into wedges
1
Place all of the paste ingredients into a small food processor or blender and pulse until smooth
2
Place a deep-sided frying pan or large saucepan over a medium heat
3
Add the fresh laksa paste to the heated pan (stand back, it might spit a little) and stir as the paste heats and becomes fragrant, about 3 minutes
4
Add the coconut cream and stock, bring to a simmer and leave for about 10 minutes
5
Add the rinsed and dried shirataki noodles to the hot soup and allow them to cook for about 2-3 minutes
6
Add the Asian greens to the soup, place the lid onto the pot for one minute to allow the greens to gently steam, but still retain a little crunch and body
7
Serve the soup with peanuts, cilantro/coriander and a lime wedge
Nutrition Facts
6 servings
Serving size
Amount per serving
Calories312
% Daily Value *
Total Fat26.8g35%
Total Carbohydrate16.4g6%
Protein3.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Paste
2 Tbsp olive oil
1 Tbsp sesame oil
1 tsp peanut oil
4 Tbsp fresh ginger, roughly chopped
8 garlic cloves, peeled
3 fresh red chillies
1 onion, peeled and quartered
3 inches of lemongrass (white part), roughly chopped
Handful of fresh cilantro/coriander
Pinch of salt
Soup
2 cups coconut cream
3 cups vegetable stock/broth
18 oz/500 grams shirataki noodles, rinsed and dried
3 bunches bok choy, ends cut off, rinsed (you can chop them if you like, but it’s nice to keep the long leaves intact. They do wilt once you add them to the hot soup)
To Serve
3 Tbsp roasted, salted peanuts, chopped
Handful of fresh cilantro
2 limes, cut into wedges
Directions
1
Place all of the paste ingredients into a small food processor or blender and pulse until smooth
2
Place a deep-sided frying pan or large saucepan over a medium heat
3
Add the fresh laksa paste to the heated pan (stand back, it might spit a little) and stir as the paste heats and becomes fragrant, about 3 minutes
4
Add the coconut cream and stock, bring to a simmer and leave for about 10 minutes
5
Add the rinsed and dried shirataki noodles to the hot soup and allow them to cook for about 2-3 minutes
6
Add the Asian greens to the soup, place the lid onto the pot for one minute to allow the greens to gently steam, but still retain a little crunch and body
7
Serve the soup with peanuts, cilantro/coriander and a lime wedge
Notes
Spicy Laksa Soup With Shirataki Noodles And Asian Greens
