Gluten-Free Curry Laksa

Instructions

1. 1In a large pot, bring 8 cups of water to a rolling boil over high heat. Add the about 225 g of Rice Noodles to the boiling water. Cook the noodles for 3-5 minutes, or until they are tender but still have a slight bite. Drain the cooked noodles thoroughly in a colander and rinse them with cold water to stop the cooking process. Set the drained noodles aside in the colander.
2. 2In a large heavy-bottomed pot, combine the 6 cups of Chicken or Vegetable Broth and the 2 cans (about 380 g each) of Coconut Milk. Heat this mixture over medium-high heat until it reaches a gentle simmer, which is approximately 85°C.
3. 3Reduce the heat to medium-low. Stir the 2 tablespoons of Gluten-Free Red Curry Paste and the 1 tablespoon of Fish Sauce (if using) into the simmering broth mixture until they are fully combined and dissolved. Continue to simmer the mixture gently for 2 minutes to allow the flavors to meld.
4. 4Cut the 1 block of firm Tofu into 1.27 cm cubes. Add the about 450 g of peeled and deveined Shrimp and the cubed Tofu to the pot. Continue to simmer gently over medium-low heat for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C. The tofu will be heated through.
5. 5Divide the cooked about 225 g of rice noodles evenly among four individual serving bowls.
6. 6Carefully ladle the hot curry laksa mixture, including the shrimp and tofu, over the rice noodles in each bowl.
7. 7Top each bowl with a generous portion of the 2 cups of Bean Sprouts and the 1/4 cup of chopped Cilantro.
8. 8Serve immediately with the 4 Lime Wedges on the side, for squeezing over the soup as desired.

Substitutions