Laksa (Nut-Free)

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 200 g rice noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles thoroughly and set them aside.
2. 2Place a large heavy-bottomed pot over medium heat. Add the 4 tablespoons of laksa paste and sauté for 2-3 minutes, stirring constantly, until it becomes very fragrant.
3. 3Pour the 400 ml of coconut milk and the 2 tablespoons of fish sauce into the pot with the laksa paste. Stir everything together well and bring the mixture to a gentle simmer over medium heat for 5-7 minutes; do not allow it to boil rapidly.
4. 4Add the 500 g of shrimp and the 10 pieces of tofu puffs to the simmering soup. Continue to cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout. The internal temperature of the shrimp should reach 63°C.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lime juice until fully combined.
6. 6Divide the cooked 200 g rice noodles evenly among four serving bowls. Ladle the hot laksa soup, including the shrimp and tofu puffs, over the noodles in each bowl.
7. 7Top each bowl with a generous portion of the 1 cup of bean sprouts just before serving.

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