Laksa Paste Ingredients
3
Dried Thai Red Chilies
(soaked in boiling water for 10 minutes)
5
cloves
Garlic
(peeled)
3
inches
Ginger
(peeled)
1
Lime
(zest and juice)
6-8
Raw Cashews
1
Fresh Red Thai Chili
(or a red Fresno chili)
1
Tbsp
Sambal Oelek
2
Tbsp
Olive Oil
(or canola oil)
2
Shallots
(roughly chopped)
Soup Ingredients
1
cup
Coconut Milk
1
Zucchini
(thinly sliced)
2
tsp
adjust to taste
Sugar
½
tsp
adjust to taste
Salt
¼
lb
Medium-Firm Tofu
(drained, patted dry, and thinly sliced)
2
cups
Vegetable Stock
2-3
Tbsp
adjust to taste
Lime Juice
½
lb
Rice Noodles
Serving Ingredients
½
Cucumber
(thinly sliced)
as desired
Fresh Cilantro
(chopped)
as desired
Lime Wedges
Directions
1
Soak the dried chilies (3) in boiling water for 10 minutes, then drain and discard the soaking water. Add them to a food processor with all the remaining Laksa Paste ingredients and blend until smooth.
2
Cook the rice noodles (½ lb) according to the package directions, then drain and set aside.
3
Heat a large pot over medium heat. Add all of the prepared laksa paste and cook, stirring, for 1 minute until fragrant. Add the zucchini (1) and cook until crisp-tender.
4
Stir in the vegetable stock (2 cups) and coconut milk (1 cup). Start with 1 teaspoon of sugar, 1 tablespoon of lime juice, and a generous pinch of salt. Bring to a boil, then reduce the heat and simmer for 1-2 minutes, until the broth begins to thicken slightly.
5
Remove from the heat and taste. Add more of the sugar, lime juice, and salt as needed to balance the broth.
6
Divide the cooked noodles among four bowls and ladle the soup over them. Top with tofu (¼ lb), cucumber (½), and fresh cilantro. Serve with lime wedges.
Extra Notes
This version uses 3 dried chilies and the entire batch of laksa paste in one pot of soup.
Mushrooms or bell peppers can be added along with the zucchini. Cook the vegetables until tender but still slightly crisp.
If you don't have sambal oelek, substitute sriracha or an Asian chili-garlic paste.