Vegan Laksa

Ingredients

• about 225 g Rice Noodles
• 1 cup Tofu Puffs
• 1 cup Bean Sprouts
• 1 medium Eggplant
• 4 tablespoons Laksa Paste
• 2 cans Coconut Milk
• 2 cups Vegetable Broth
• 2 tablespoons Lime Juice
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1 tablespoon Vegetable Oil
• 2 Hard-Boiled Eggs

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

Instructions

1. 1Slice the 1 medium eggplant into 2.54 cm cubes. To prepare the 2 hard-boiled eggs, place them in a small pot, cover with cold water, and bring to a rolling boil over high heat (100°C / 100°C). Immediately remove from heat, cover, and let sit for 10 minutes; then drain, cool under cold water, peel, and slice them.
2. 2Heat the 1 tablespoon of vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 4 tablespoons of laksa paste and cook, stirring constantly, for 2 to 3 minutes until it smells fragrant.
3. 3Pour in the 2 cans of coconut milk and the 2 cups of vegetable broth. Stir well to combine with the laksa paste. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
4. 4Add the 2.54 cm eggplant cubes and the 1 cup of tofu puffs to the simmering liquid. Continue to simmer gently for 10 to 15 minutes, or until the eggplant is tender when poked with a fork.
5. 5Stir in the 2 tablespoons of lime juice, 1 teaspoon of sugar, and 1/2 teaspoon of salt until fully combined.
6. 6While the soup simmers, bring a separate large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g rice noodles and cook for 3 to 5 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles well.
7. 7Divide the cooked about 225 g rice noodles among four serving bowls. Ladle the hot laksa soup over the noodles. Top each bowl with a generous portion of the 1 cup of bean sprouts and the sliced 2 hard-boiled eggs.

Substitutions

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