Ingredients
For the Laksa Paste:
- 4 dried red chilies, soaked in hot water until soft
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 thumb-sized piece of ginger, chopped
- 1 stalk lemongrass, chopped (white part only)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp vegetable oil
For the Soup:
- 1 tbsp vegetable oil
- 400ml (1 can) coconut milk
- 750ml vegetable broth
- 2 tbsp soy sauce
- 1 tbsp tamarind paste
- 200g tofu, cubed and fried until golden
- 1 cup bean sprouts
- 1 cup spinach leaves
- 200g ramen noodles (use rice noodles for gluten-free option)
- Fresh coriander, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Laksa Paste:
- In a food processor, combine the soaked red chilies, onion, garlic, ginger, lemongrass, ground turmeric, ground coriander, ground cumin, and 2 tbsp of vegetable oil. Blend until you get a smooth paste.
- Cook the Soup:
- In a large pot, heat 1 tbsp of vegetable oil over medium heat. Add the laksa paste and cook for about 5-7 minutes, stirring frequently, until fragrant and the oil starts to separate from the paste.
- Add the coconut milk, vegetable broth, soy sauce, and tamarind paste to the pot. Stir to combine and bring to a simmer. Let it simmer for 15-20 minutes to allow the flavors to meld together.
- Prepare the Noodles and Toppings:
- Cook the ramen noodles according to package instructions. Drain and set aside.
- Fry the tofu cubes until golden and crispy. Set aside.
- Blanch the bean sprouts and spinach leaves briefly in boiling water, then drain and set aside.
- Assemble the Laksa Ramen:
- Divide the cooked ramen noodles between bowls.
- Pour the hot laksa soup over the noodles.
- Top each bowl with fried tofu, blanched bean sprouts, and spinach leaves.
- Garnish with fresh coriander and serve with lime wedges on the side.
