Recipe information
Tofu, creamy coconut broth, mushrooms, rice noodles, fresh vegetables & sprouts
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Main Ingredients
Spices and Seasonings
Preparation
1. Prepare the Tofu
Press the tofu to remove excess moisture, then cut it into cubes.
2. Cook the Noodles
Cook the rice noodles according to package instructions, then drain and set aside.
Cooking
1. Make the Broth
In a large pot, heat a little oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. Add Curry Paste
Add the red curry paste and stir for a minute, allowing the flavors to meld.
3. Combine Liquids
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring to a simmer.
4. Add Tofu and Vegetables
Add the cubed tofu, sliced mushrooms, and fresh vegetables to the pot. Simmer for about 10-15 minutes until the vegetables are tender.
5. Season the Broth
Stir in the soy sauce, lime juice, salt, and pepper. Adjust seasoning to taste.
Serving
1. Assemble the Laksa
Divide the cooked rice noodles into bowls, ladle the hot curry broth with tofu and vegetables over the noodles, and top with bean sprouts and fresh cilantro.