Feb 10, 2017, Updated Jul 04, 2024 And whatever you feel like freestyling – I love adding sauteed greens.
The base of my version is Thai red curry paste. Traditionally, a labour-and-ingredient-intensive homemade laksa spice mixture is called for, but the flavour profile is very similar to the store-bought Thai paste and I’m a big fan of 5-minute meals on a weeknight. Are you with me? To make the fried shallots (SERIOUSLY SO ADDICTIVE), heat 2 cups of high-smoke-point oil in a medium saucepan over medium heat for about 5 minutes until shimmering hot (or 350ºF). Fry thinly sliced shallots, rings separated, until golden brown, about 3-4 minutes. Sprinkle with salt. Try not to inhale them all before you actually put them on your noodles. The best tofu for laksa is store-bought tofu puffs, which are fluffy and spongy and sop up the soup then burst in your mouth. Delicious and findable at most Asian grocers. Since with this recipe your oil is already hot for the shallots, you can just fry some tofu yourself – but it doesn’t have the same light-as-air, bursty-juicy quality. Just drain it between paper towels for 30 minutes then cut into rectangles and fry until golden, 5-6 minutes, turning frequently. Work in batches so you don’t overcrowd the pot. To make soft-boiled eggs, bring several inches of water to a boil, add egg and set a timer for 6 minutes. Transfer to an ice bath or run under cold water to stop cooking. (See also: Soft Boiled Eggs Vs. Hard Boiled Eggs) Happy slurping!
Other Delicious Noodle Recipes
See also: Pasta vs. Noodles
Spicy Ramen Recipe Pad Woon Sen Dan Dan Noodles Almost Instant Miso Noodle Soup Chili Oil Ramen The Best Chow Mein Noodles Spinach Gomae Noodles with Sesame Sauce
