HomeCookin: Laksa night is a GREAT night in our house.
Here is my vegetarian red curry laksa with corn, shitake, bok choy and chili.
In a pot, saute two cloves of garlic, 1 tablespoon chopped red long chili and about 1/4 cup of scallions. Add a half of a chopped onion and about 1 cup chopped shitake mushrooms.
Saute until soft.
Add 2 heaped tablespoons of red curry paste and let the heat warm the paste. Stir through and coat the veggies.
Add one can of coconut milk, stir through. Add 1 cup veggie stock or fish stock if you like.
Simmer for 10 mins.
*Make some rice noodles or mai fun noodles to package directions. Strain and set in cold water.
To the broth add a can of baby corn (halved lengthwise) and a cup of roughly chopped bok choy.
Add 1 tablespoon brown sugar, juice of 1 lime, 1-2 tablespoons of fish sauce and 1-2 tablespoons of Sriracha.
When the bok choy is wilted, ladle the Laksa broth over a bowl of noodles.
Garnish with fresh cilantro, scallions, lime and chopped red chillies.