Singapore Laksa Soup Recipe

Singapore Laksa Soup Recipe

Ingredients

Makes 4 servings

• 12 ounces linguine
• 1 cup chopped onion
• 5 dried red chiles, softened for 30 minutes in hot water
• 1 lemongrass stalk, white part only, crushed
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 tablespoon hot or mild curry powder
• 1/4 teaspoon ground cayenne
• 2 tablespoons canola or grapeseed oil
• 4 cups vegetable broth or water
• 1 teaspoon salt
• freshly ground black pepper
• 1 1/2 teaspoons sugar
• 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 tablespoon Asian chile paste
• 1 cup fresh bean sprouts, blanched
• 3 green onions, sliced
• 1 cup coarsely chopped pineapple (optional)
• 1 medium cucumber, peeled, seeded and shredded
• 1 medium bunch cilantro, chopped Lime wedges, for serving

Method

1. In a pot of boiling salted water, cook the linguine until it is al dente, about 8 minutes
2. Drain and set aside
3. In a food processor, combine the onion, chiles, lemongrass and ginger and process to a paste
4. Add the turmeric, coriander, curry powder and cayenne and process until blended
5. In a large soup pot, heat the oil over medium heat
6. Add the onion mixture and cook, stirring for 3minutes, stirring in a small amount of the broth to prevent burning
7. Add the remaining broth and bring to a boil
8. Reduce heat to medium and add the salt, pepper and sugar
9. Simmer for 20 minutes, then strain and discard the solids
10. Return the liquid to the pot
11. Stir in the tofu and heat until hot but do not boil
12. Add the cooked linguine, coconut milk and chili paste; cover and simmer for another 10 minutes
13. Divide the bean sprouts and green onions among 4 bowls and ladle the soup into the bowls
14. Garnish with the pineapple (if using), cucumber and cilantro
15. Serve with lime wedges

Full List of Asian Recipes
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