{"id":4563,"date":"2013-04-01T01:22:56","date_gmt":"2013-04-01T08:22:56","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=4563"},"modified":"2013-04-16T16:39:54","modified_gmt":"2013-04-16T23:39:54","slug":"spicy-coconut-laksa-with-green-beans-fried-tofu-bean-sprouts-kari-laksa","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/spicy-coconut-laksa-with-green-beans-fried-tofu-bean-sprouts-kari-laksa\/","title":{"rendered":"Kari Laksa: Spicy Coconut Laksa with Green Beans, Fried Tofu, Bean Sprouts"},"content":{"rendered":"
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\"Meatless<\/a><\/p>\n

Laksa pronounced \u201clak-sah\u201d is a spicy noodle soup commonly found in Malaysia, Singapore and Indonesia. Each state and country has its own version of laksa and ingredients and each argue that theirs is the best version.\u00a0The Laksa Effect<\/i>\u00a0– You know you got your Laksa recipe down when you or your guests start slurping, wiping their brow and runny noses throughout the meal! Lengthy discussions and comparisons often occur over which country \/ state \/ mom\u2019s style is the best laksa. This recipe is from my first cookbook, Bold Vegan – Food of South East Asia.<\/a><\/p>\n

\"This<\/a>

This dish will do backflips in your mouth!<\/p><\/div>\n

SPICINESS LEVEL: Spicy<\/b><\/address>\n
DIFFICULTY LEVEL: There a several steps so it is not super fast but it is every bit worth it<\/b><\/address>\n
Gluten free is using gluten free soy sauce\u00a0<\/b><\/address>\n
Nut free\u00a0<\/b><\/address>\n

Let’s begin!<\/h2>\n

Chilli Paste<\/b><\/p>\n

2 Tablespoons (40 g) dark miso paste<\/p>\n

3 fresh red chilis (70 g) stemmed, sliced lengthwise and then cut in half (do not discard seeds)<\/p>\n

2 yellow onions (450 g), peeled and cut into quarters<\/p>\n

5 garlic cloves, left whole<\/p>\n

2 Tablespoons (30 ml) hot chili oil<\/p>\n

2 Tablespoons (30 ml) soy sauce<\/p>\n

1 Tablespoon (15 g) brown sugar<\/p>\n

1\/4 cup (25 g) curry powder<\/p>\n

2 Tablespoons (20 g) \u00a0red chili powder<\/p>\n

2 cups (470 ml) \u00a0water<\/p>\n

Soup (gravy)<\/b><\/p>\n

2 cups (90 g) firm tofu, cut in bite-sized pieces and sauteed in 1 teaspoon of oil.<\/p>\n

1\/4 cup (60 ml) olive oil<\/p>\n

1 cinnamon stick<\/p>\n

10 curry leaves<\/p>\n

2 cups (470 ml) \u00a0water<\/p>\n

20 green beans, stemmed, cut into thirds<\/p>\n

1 \u00bc cup (60 ml) coconut milk<\/p>\n

2 Tablespoons (30 ml) soy sauce<\/p>\n

1 teaspoon (5 g) sugar<\/p>\n

13 oz. (370 g) Rice Vermicelli noodles (see cook\u2019s tips)<\/p>\n

1 cup (65 g) bean sprouts<\/p>\n

Garnish<\/b>\u00a0<\/i><\/p>\n

Fresh mint leaves and lime wedges<\/p>\n

Make the chili paste<\/b><\/p>\n