Gluten-Free Laksa

Instructions

1. 1Bring a large pot of water to a rolling boil, which is 100°C. Add the about 225 g of Rice Noodles (Gluten-Free) to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
2. 2In a large heavy-bottomed pot, combine the 4 cups of Coconut Milk, 2 cups of Vegetable Broth, and 4 tbsp of Laksa Paste. Place the pot over medium heat, approximately 148.9-176.7°C (150-175°C) if using an electric stovetop, and stir occasionally for 5-7 minutes until the mixture reaches a gentle simmer, indicated by small bubbles forming around the edges of the pot.
3. 3Once the liquid is gently simmering, add the about 225 g of Tofu Puffs, 1 cup of Bean Sprouts, and 0.5 cup of Green Beans to the pot. Reduce the heat to medium-low, approximately 121.1-148.9°C (120-150°C), cover the pot, and let it cook for 15-20 minutes, or until the green beans are tender when pierced easily with a fork.
4. 4Remove the pot from the heat. Stir in the 2 tbsp of Lime Juice until it is well combined with the soup.
5. 5To serve, divide the prepared about 225 g of Rice Noodles (Gluten-Free) evenly among four serving bowls. Carefully ladle the hot laksa soup, ensuring each bowl receives an equal portion of the tofu puffs and vegetables, over the noodles.
6. 6Garnish each bowl with the 0.25 cup of Cilantro, distributing it evenly among the four servings.

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