Vegetable Laksa with Mushrooms & Rice Noodles

Vegetable Laksa

with Mushrooms & Rice Noodles

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
570
FAT
23g
CARBOHYDRATES
83g
PROTEIN
14g

MAIN INGREDIENTS

  1. ¼ cup cashews
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 1 shallot
  5. 1 jalapeno
  6. 2 tsp curry powder
  7. 2 tsp smoked paprika
  8. 1 tbsp tamari
  9. 4 oz vermicelli rice noodles
  10. 1 zucchini
  11. 4 oz cremini mushrooms
  12. 4 oz green beans
  13. 1 lime
  14. 5.5 oz coconut milk
  15. ¼ oz fresh mint
  16. 1 tbsp vegetable oil*
  17. Salt*
  18. *Not Included
  19. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Blender or food processor
  • Medium saucepan

INSTRUCTIONS

1
Make the laksa paste
Add the cashews to a blender with ¼ cup hot tap water. Peel the garlic. Peel and roughly chop the ginger. Peel and roughly chop the shallot. Trim, deseed, and roughly chop the jalapeno. Add the garlic, ginger, shallot, jalapeno, curry powder, paprika, and tamari to the blender. Blend the laksa paste until smooth, scraping down the sides of the blender as necessary.
2
Prepare the produce
Bring a medium saucepan of salted water to a boil for the rice noodles. Cut the zucchini into half moons. Thinly slice the mushrooms (the thinner, the better). Halve the green beans. Zest and halve the lime, and cut half into wedges.
3
Simmer the laksa
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable or coconut oil. Once hot, add the laksa paste and cook, stirring constantly, until fragrant and toasted, about 4 to 5 minutes. Add the coconut milk and 1 cup water and bring to a simmer.
4
Add the vegetables
Once the curry sauce is simmering, add the zucchini and green beans. Stir and cook until crisp-tender, about 2 to 3 minutes. Add the mushrooms, toss to combine, and remove from the heat. Taste and adjust the seasoning with salt.
5
Cook the noodles
Add the vermicelli rice noodles to the boiling water and remove from the heat. Cook until tender, about 2 to 3 minutes. Drain, and divide between serving bowls.
6
Serve
Add the lime zest and juice from half of the lime to the curry, off of the heat. Divide the vegetable laksa between bowls and top with mint leaves and lime wedges. Enjoy!