Ingredients:
- 8 oz dried rice noodles ( use tofu noodles)
- 1 cup shallots chopped ( use red-onions)
- 1 stalk lemon-grass, white part only-crushed ( use a zest of a lime)
- 2 tsp. Sambaal Oelek
- 2 tsp. ground coriander
- 2 tsp. curry powder (did not use)
- 1 tsp. paprika (used 2 tsp.)
- 1/2 tsp. turmeric
- 1/2 tsp. cayenne ( used red-chilly powder instead)
- 1 tbls. canola oil (used coconut oil)
- 31/2 cups vegetable stock (used a water+ veggie bullion)
- 1 tbls sugar
- 1 tsp. salt
- 1/4 tsp. fresh ground pepper
- 1 14oz can of coconut milk (use lite coconut milk)
- 8 oz extra firm tofu - cubed
- 1 cup bean sprouts, blanched
- 3 scallions (omitted by me)
- 1 cucumber, peeled and diced
- 1 bunch cilantro (none at home! )
- 1 cup pineapple (no way!!)
- Lime wedges to serve
- 2 cups of assorted frozen veggies.
- Cook noodles as per directions.
- Make a paste of shallots,lemongrass,sambal oelek and ginger.
- Add to it coriander,curry powder,turmeric,paprika and cayenne pepper and make a smooth paste.
- In a large pot...medium heat..add the oil..then add the shallot mixture from above and cook it for about 3 minutes, stirring well...adding a little stock to it..to make sure it does not burn.
- Then add the frozen veggies (if using)....stir it well...and add the rest of the stock.
- Reduce the heat...add the sugar,salt and pepper.
- Simmer for 20 minutes...then add the coconut milk and heat it through without letting it boil.
- Add the noodles and the tofu ( toaste the tofu in a pan lightly- can omit this step) and simmer for 5-7 minutes.
- To serve...add the cucumber, scallions (if using) in a bowl. Pour the laksa over it and garnish with cilantro..pineapple (if using). Plop a lime wedge or half on the side too!!
