asian soup recipe

This easy vegan laksa only takes just 15 minutes to prepare, and it’s bursting with flavour from the coconut milk, chilli and turmeric. It’s a filling meal, warming starter or easy side dish.

Recipe: Easy Vegan Laksa

spring onions ((scallions) roughly chopped)

garlic

red chilis (deseeded and chopped)

tsp ginger (chopped)

tsp turmeric

tsp oil

1000 ml (4 cups) vegetable stock/broth

coconut milk (400 milliliters/15 ounces can)

g (1 cup) bean sprouts

baby corn (halved)

g (1 cup) mangetout beans

150 g (5 oz) rice noodles

lime

cilantro/coriander

Add the spring onions, garlic, chilli, ginger and turmeric to a mini food processor and whiz until it forms a rough paste.

In a large pot over a medium heat, add the oil and spice paste and fry, stirring, for 3 minutes.&nbsp;

Add the stock and coconut milk and bring to the boil. Reduce the temperature to low and add the bean sprouts, baby corn and mangetout. Cook for 5 minutes.

Meanwhile, cook the rice noodles according to packet instructions (usually pouring boiling water over them in a bowl for 3 minutes, then draining).

Divide the noodles between bowls and add the hot soup. Top with some fresh coriander and a squeeze of lime.

To serve:

Get great results by adding raw beans and steamed pumpkin to the soup before you freeze it. The beans will become tender crisp as it reheats.

Prawn laksa

Kent pumpkin, peeled, deseeded, cut into 1.5cm pieces

olive oil

laksa paste

milliliters (2 cups) Massel chicken style liquid stock

x coconut milk

green prawns, peeled leaving tails intact, deveined

green round beans, topped, cut diagonally into 3cm pieces

tsp fish sauce

dried thick rice stick noodles

coriander leaves

mint leaves

(1/3 cup) bean sprouts,

red chilli (optional), to serve

Lime wedges, to serve

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A classic Vietnamese home cooking dish of sweet and sour fish soup and elephant ear taro. Pair with other side dishes and steamed rice for a traditional Vietnamese family-style meal.

Vietnamese Sweet &amp; Sour Tamarind Fish Soup with Elephant Ear Taro (Canh Chua Ca Nau Bac Ha)

fish

water

vegetable oil

seedless tamarind pulp

tablespoon fish sauce

tablespoon chicken or mushroom stock powder

teaspoon fine sea salt

sugar

tomatoes tomatoes

Thai chili peppers (optional; slice thin)

Cook Fish

At a bottom of a medium-size non-stick pot, add vegetable oil and pan fry garlic until golden brown. Transfer garlic (leave oil) to a small bowl and set aside. To the pot with garlic oil, pan fry fish steaks until fragrant (10 seconds per side). Add 1 quart water to the pot bring it to a boil then reduce to a low simmer and cook for 15 minutes.

Prepare Tamarind Liquid

Place tamarind pulp into a small bowl and ladle in about a cup of hot water from the stock pot. Dissolve tamarind pulp by pushing on it with a small spoon. Sieve the pulp through a fine-mesh strainer. Discard pulp and transfer tamarind liquid into the pot.

Season the Broth

Season fish stock with fish sauce, chicken/mushroom stock powder, sea salt and sugar. The broth should be really bold in flavor at this point. It will mellow out once vegetables are added.

Add Vegetables

Add in elephant ear taro and tomatoes and immediately turn off heat. Residual heat will cook the vegetables.

Serve

When ready to serve, garnish with chopped cilantro, Thai basil or rice paddy herb, and fried garlic. Add sliced chili peppers for spiciness.

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Top 4 asian soup recipe recipes from across the web

The most viewed asian soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Recipe: Easy Vegan Laksa

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The most viewed asian soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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