Vegan Laksa (Dairy-Free)

Ingredients

• about 14.2 g Dried shiitake mushrooms
• 6 cups Vegetable broth
• 2 cans Coconut milk
• 4 tablespoons Laksa paste (dairy-free)
• about 225 g Rice noodles
• 1 block Tofu
• 2 cups Bean sprouts
• 1 cup Green beans
• 0.25 cup Cilantro
• 4 wedges Lime wedges

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

Instructions

1. 1Place the about 14.2 g dried shiitake mushrooms in a heatproof bowl. Pour enough boiling water over them to cover completely. Let the mushrooms soak for 20-25 minutes, or until they feel soft when gently squeezed. Lift the mushrooms from the water, squeeze out any excess liquid, and slice them thinly into strips.
2. 2In a large, heavy-bottomed pot, combine the 6 cups of vegetable broth, the liquid from the 2 cans of coconut milk, and the 4 tablespoons of dairy-free laksa paste. Whisk well until the laksa paste is fully dissolved and the mixture is smooth.
3. 3Add the thinly sliced shiitake mushrooms to the pot. Place the pot over medium heat and bring the mixture to a gentle simmer, where small bubbles just begin to break the surface (approximately 82.22°C / 82°C). Reduce the heat to low and let it simmer gently for 15 minutes, stirring occasionally, until the broth is fragrant and slightly thickened.
4. 4While the broth simmers, bring a separate large pot of water to a rolling boil over high heat. Add the about 225 g of rice noodles to the boiling water and cook for 3-5 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. 5Cut the 1 block of tofu into 2.54 cm cubes. Heat a 25.4 cm non-stick skillet over medium-high heat (approximately 190.6°C / 190°C). Add the tofu cubes to the hot skillet in a single layer and cook for 5-7 minutes, turning them every 1-2 minutes, until all sides are golden brown and slightly crispy.
6. 6Divide the cooked about 225 g rice noodles, the golden brown 1 block of tofu cubes, the 2 cups of fresh bean sprouts, and the 1 cup of trimmed green beans evenly among four individual serving bowls.
7. 7Carefully ladle the hot, steaming laksa broth, ensuring an even distribution of the shiitake mushrooms, over the noodles and vegetables in each of the four serving bowls.
8. 8Garnish each bowl with a sprinkle of the fresh 0.25 cup cilantro. Serve the laksa immediately with the 4 lime wedges on the side, for squeezing over the soup just before eating.

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