Singapore Laksa (Soy-Free)

Ingredients

• 1 lb Prawns
• 8 oz Rice Noodles
• 4 cups Coconut Milk
• 2 cups Chicken Broth
• 2 tbsp Red Curry Paste
• 2 stalks Lemongrass
• 1 inch Galangal
• 3 cloves Garlic
• 1 small Red Onion
• 2 tbsp Lime Juice
• 2 tbsp Fish Sauce (Red Boat)
• 1 cup Bean Sprouts
• 1 tsp Coconut Sugar
• 0.5 tsp Salt
• 0.5 tsp Chili Flakes

Instructions

1. 1Cook the 8 oz of rice noodles. Bring a large pot of water to a rolling boil over high heat. Add the 8 oz of rice noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander and set them aside.
2. 2In a large heavy-bottomed pot, combine the 4 cups of coconut milk and 2 cups of chicken broth over medium heat (approximately 300-325°F / 150-163°C). Add the 2 tbsp of red curry paste. Prepare the aromatics: remove the tough outer layers from the 2 stalks of lemongrass and thinly slice the tender inner parts; peel and thinly slice the 1 inch of galangal; peel and mince the 3 cloves of garlic; and peel and thinly slice the 1 small red onion. Add all the prepared lemongrass, galangal, garlic, and red onion to the pot.
3. 3Bring the mixture to a gentle simmer (small bubbles forming around the edges of the pot), then reduce the heat to low (approximately 200-225°F / 93-107°C). Cover the pot and cook for 10 minutes, allowing the flavors to infuse into the broth.
4. 4Uncover the pot and stir in the 2 tbsp of fish sauce, 2 tbsp of lime juice, 1 tsp of coconut sugar, and 0.5 tsp of salt until everything is fully incorporated.
5. 5Add the 1 lb of prawns to the simmering broth. Continue to cook for 3-5 minutes, stirring occasionally, until the prawns turn pink and opaque, and reach an internal temperature of 145°F (63°C) when measured at the thickest part.
6. 6Divide the cooked 8 oz of rice noodles evenly among four serving bowls.
7. 7Carefully ladle the hot laksa soup, including the prawns and aromatics, over the rice noodles in each of the four bowls.
8. 8Garnish each bowl with a generous handful of the 1 cup of bean sprouts, dividing them evenly among the four bowls. If desired, sprinkle the 0.5 tsp of chili flakes over the top of each serving.

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