Originating in Malaysia and Singapore, Laksa is the lovechild of spicy curries and creamy soups. Traditionally eaten as street food, this dish combines elements of Chinese and Malay cuisine. The Chickpea Laksa is a modern vegetarian take on the dish, usually enjoyed for lunch or dinner when you're craving something cozy and satisfying.

This dish is a spicy, coconutty explosion of flavor that will make you forget about boring old chicken noodle soup forever. Plus, it’s vegetarian, so it’s a win for everyone at the table!

Ingredients

For the broth:

- 2 tbsp vegetable oil

- 1 onion, finely chopped

- 3 garlic cloves, minced

- 1 tbsp fresh ginger, grated

- 2 tbsp red curry paste

- 400ml coconut milk

- 500ml vegetable stock

- 2 stalks lemongrass, bruised

- 1 tbsp soy sauce

For the soup:

- 1 can chickpeas, drained

- 200g rice noodles

- 1 carrot, julienned

- 1 zucchini, sliced

- Fresh cilantro, for garnish

- Lime wedges, for serving

- Sliced red chili (optional)

Preparation Time: 30 minutes.

Calories: Approximately 400 per serving.

Step-By-Step:

1. Prepare the Broth: In a large pot, heat the oil and sauté the onion, garlic, and ginger until soft. Add and stir the curry paste for 2 more minutes.

2. Add Liquids: Pour in the coconut milk, vegetable stock, soy sauce, and lemongrass. Then, simmer for 10-15 minutes to let the flavors meld together.

3. Cook the Soup: Add the chickpeas, carrots, and zucchini to the broth. Simmer for another 5-7 minutes until the vegetables are tender, finally, cook the rice noodles according to the instructions on the package.

4. Serve: Divide noodles into bowls, pour over the soup, and garnish with cilantro, lime, and chili.

This chickpea laksa soup pairs beautifully with a side of naan bread or crispy spring rolls. And to drink? A cold, refreshing ginger drink will perfectly complement the heat and spice of the soup. You’ll be slurping up this masterpiece in no time!