Ingredients with Measurements:
- 1 package of firm tofu, drained and cut into cubes
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of grated ginger
- 2 tablespoons of red curry paste
- 4 cups of vegetable broth
- 1 can of coconut milk
- 2 tablespoons of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1 tablespoon of fish sauce
- 1 cup of bean sprouts
- 1 cup of sliced mushrooms
- 1 cup of sliced bell peppers
- 1 cup of chopped bok choy
- 1 package of rice noodles
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife and cutting board
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add the red curry paste and stir for 1 minute until well combined.
3. Pour in the vegetable broth, coconut milk, soy sauce, brown sugar, lime juice, and fish sauce. Bring to a boil and reduce the heat to low.
4. Add the tofu, bean sprouts, mushrooms, bell peppers, and bok choy. Simmer for 10-15 minutes until the vegetables are tender.
5. Cook the rice noodles according to the package instructions and drain.
6. Divide the noodles among serving bowls and ladle the laksa over the noodles.
7. Garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 24g
Carbohydrates: 32g
Protein: 12g
Sodium: 1200mg
Sugar: 8g
Substitutions for ingredients:
- Chicken or shrimp can be used instead of tofu.
- Any type of vegetable can be used in place of the ones listed in the recipe.
- Tamari can be used instead of soy sauce for a gluten-free option.
Variations:
- Add a tablespoon of peanut butter for a creamy texture.
- Use green curry paste instead of red for a milder flavor.
- Add a teaspoon of turmeric for a golden color.
Tips and tricks:
- Use a slotted spoon to serve the laksa over the noodles to avoid getting too much broth.
- Adjust the spice level by adding more or less red curry paste.
- Add more broth if the laksa is too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the laksa in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in a large bowl with the noodles on the bottom and the vegetables and broth on top. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
Serve with a side of steamed rice or a crusty bread.
Suggested side dishes:
Steamed rice or crusty bread
Troubleshooting advice:
- If the laksa is too spicy, add more coconut milk to balance the heat.
- If the laksa is too thin, add more vegetables or noodles to thicken it up.
Food safety advice:
Make sure to cook the laksa to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Laksa is a popular spicy noodle soup from Southeast Asia, particularly Malaysia and Singapore.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Indonesian