This soup may be a tad time consuming, and its list of ingredients long -- but please don't let that intimidate you. It's honestly one of the most delicious bowls of comfort food we've had, and is perfect for this bleary Â鶹´«Ã½Ó³»weather.Ìý
Ingredients:
|
1 teaspoon galangal |
2 shallots, minced |
Method:
To begin, you want to make your Laksa paste. We used a large pestle and mortar for this job, but if you don't have one, use a food processor. Combine everything very well until it forms a paste like consistancy.
In a hot pan, add oil and sautee the paste for a few minutes to release all its flavors. Add broth and brown sugar, and mix well. Lower heat and simmer for 35-40 minutes. Later, add coconut milk and black pepper. Stir well to combine. Taste for seasoning, and add salt if needed.
In a seperate pot, bring water to a boil. Cook rice noodles according to package directions, drain and set into a serving bowl. Add soup to the bowl, and top with desired garnish -- we used fresh lime wedges, cilantro, basil, bean sprouts, green onion and crispy shallots.
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