Gluten-Free Laksa

Ingredients

• about 225 g Rice noodles
• 1 block Firm tofu (cubed)
• 1 cup Bean sprouts
• 1 cup Green beans (trimmed)
• 4 cups Coconut milk
• 2 cups Vegetable broth
• 4 tbsp Laksa paste
• 1 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Vegetable oil
• 1/2 medium Red onion (sliced)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1To prepare the noodles and tofu, first bring a large pot of water to a rolling boil. Add the about 225 g rice noodles and cook for 3-5 minutes, or until the noodles are tender and pliable. Immediately drain the noodles in a colander and set them aside.
2. 2While the noodles are cooking, cut the 1 block firm tofu into 1.27 cm cubes. Thinly slice the 1/2 medium red onion.
3. 3Heat the 1 tbsp vegetable oil in a large heavy-bottomed pot (such as a 6-quart Dutch oven) over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the sliced 1/2 medium red onion and the cubed 1 block firm tofu to the hot oil. Stir-fry for 5-7 minutes, until the tofu pieces are golden brown on several sides and the onion is softened and translucent.
4. 4Add the 4 tbsp laksa paste to the pot with the tofu and onion. Stir constantly for 1 minute, allowing the paste to cook until it becomes very fragrant and slightly darker in color.
5. 5Pour in the 4 cups coconut milk and 2 cups vegetable broth. Stir well to fully combine the laksa paste into the liquids. Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface.
6. 6Add the 1 cup trimmed green beans to the simmering soup. Cook for 3-4 minutes, until the green beans are tender-crisp (they should still have a slight bite but be easily pierced with a fork). Remove the pot from the heat and stir in the 1 tbsp fish sauce and 2 tbsp lime juice.
7. 7To serve, divide the cooked about 225 g rice noodles and 1 cup bean sprouts evenly among four serving bowls. Ladle the hot coconut curry soup, including the tofu, red onion, and green beans, over the noodles and bean sprouts in each bowl. Serve immediately.

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