Gluten-Free Laksa

Instructions

1. 1First, prepare your ingredients: Mince the 4 cloves of garlic. Bruise the 2 stalks of lemongrass by smashing them gently with the flat side of a knife. Cut the 200 g of firm tofu into 2.54 cm (2.5 cm) cubes.
2. 2In a large heavy-bottomed pot (e.g., a 6-quart/5.7-liter pot), combine the contents of the 2 cans of coconut milk, 2 tablespoons of gluten-free red curry paste, the 2 bruised stalks of lemongrass, the 3 slices of galangal, the 2 slices of ginger, the 4 minced cloves of garlic, 1 teaspoon of shrimp paste, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 2 tablespoons of lime juice. Heat the mixture over medium heat (around 148.9-162.8°C / 150-163°C) until it reaches a gentle simmer. Reduce the heat to low (around 93.33-107.2°C / 93-107°C) and let it simmer for 15 to 20 minutes, stirring occasionally, to allow the flavors to fully meld; the broth should become fragrant and slightly thickened.
3. 3Add the 300 g of prawns and the 200 g of cubed firm tofu to the simmering broth. Continue to cook for 3 to 5 minutes, or until the prawns turn opaque pink and curl slightly, indicating they are cooked through; the internal temperature of the prawns should reach 63°C.
4. 4While the broth is simmering, bring a separate large pot of water to a rolling boil (100°C / 100°C). Add the 200 g of gluten-free rice noodles to the boiling water and cook for 3 to 5 minutes, or until they are tender but still have a slight chew. Drain the cooked noodles immediately and rinse them under cold water to prevent them from sticking together.
5. 5Divide the cooked 200 g of gluten-free rice noodles, the 1 cup of bean sprouts, and the cooked 200 g of firm tofu among four serving bowls. Carefully ladle the hot laksa broth, including the prawns, over the noodles and toppings in each bowl. Garnish each serving with the 0.5 cup of fresh coriander leaves, roughly chopped, and serve immediately.