Vegan Curry Laksa

Ingredients

• about 225 g Rice Noodles
• 2 tablespoons Coconut Oil
• 2 tablespoons Red Curry Paste
• 4 cloves Garlic
• 2.54 cm Ginger
• 4 cups Vegetable Broth
• 2 cans Coconut Milk
• 1 block Tofu
• 1 cup Bean Sprouts
• 1 cup Green Beans
• 1 Lime
• 2 tablespoons Cilantro

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

Instructions

1. 1Bring a large pot of water to a rolling boil. Carefully add the about 225 g Rice Noodles to the boiling water, then immediately remove the pot from the heat and let the noodles soak for 5 to 7 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
2. 2Mince the 4 cloves of Garlic and grate the 2.54 cm of Ginger. Heat the 2 tablespoons of Coconut Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of Red Curry Paste, the minced 4 cloves of Garlic, and the grated 2.54 cm of Ginger, then sauté for 2 to 3 minutes, stirring constantly, until the mixture is very fragrant.
3. 3Pour the 4 cups of Vegetable Broth and the 2 cans of Coconut Milk into the pot. Stir thoroughly to combine with the curry paste mixture, then increase the heat to medium-high and bring the liquid to a gentle simmer, which is when small bubbles appear around the edges of the pot.
4. 4While the broth heats, cut the 1 block of Tofu into 2.54 cm cubes. Once the broth is simmering gently, add the cubed 1 block of Tofu to the pot, reduce the heat to medium-low, and let it simmer for 10 to 12 minutes, allowing the tofu to absorb the flavors.
5. 5Add the 1 cup of Bean Sprouts and the 1 cup of Green Beans to the pot. Continue to simmer for 3 to 5 minutes, until the green beans are tender-crisp and the bean sprouts are slightly softened.
6. 6Squeeze the juice from the 1 Lime directly into the pot and stir gently to incorporate. Chop the 2 tablespoons of Cilantro.
7. 7Divide the cooked and drained about 225 g Rice Noodles evenly among four serving bowls. Ladle the hot curry laksa over the noodles in each bowl, then garnish each serving generously with the chopped 2 tablespoons of Cilantro before serving immediately.

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