When it’s cold, there’s nothing like a big bowl of hot soup!
Curry Laksa soup is a popular Malaysian dish with unclear origins (some believe it has Persian/Urdu roots, while others argue that it is native to China). But almost all Laksas feature a delicious & comforting combination of spicy/tangy coconut curry broth and plentiful vermicelli noodles. Marni Wolf’s adds her own mix of spices, colourful vegetables and garnishes for a personal twist on one of Southeast Asia’s most popular soups.
Fresh Veggie Roll
A cool, fresh roll stuffed with rice noodles, veggies and herbs in a thin rice paper wrapper, with a peanut dipping sauce
Malaysian Curry Laska Soup
(chicken or vegan)
w/ lemongrass, ginger, dried red chilies, curry leaves, tofu puffs, mushrooms, and green beans, and garnished with cilantro, lime, and bean sprouts.
Marni Wolf is an experimental and dedicated amateur cook. She spends most of her free time making a mess in the kitchen, or reading about new ways that she can make a mess in the kitchen. She has worked for many years in the food industry, honing her chops on the line of one of Toronto’s premier food trucks before managing a café in Little India. She recently switched gears to take on new office gig, leaving her hungrier than ever to get back into the kitchen. Check out her cooking blog at www.wolfitdown.com
Every Friday The Depanneur is an ‘open mic’ night for culinary talent inTO, where we invite guest cooks, amatuer or professional, to come and make their favourite dishes.