Malaysian Laksa-Style Soup with Chicken and Tofu
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the paste:
1 medium onion chopped
1 clove of garlic chopped
3 red chiles
1 tbsp grated ginger (or ginger puree)
1 tbsp ground almonds
1 tsp turmeric
1 tsp sea salt
1 tsp ground coriander
2 tbsp tamarind water
2 tbsp oil (olive oil) for frying
For the soup:
3 skinless, boneless chicken thigh fillets – diced
14 oz Chinese tofu – diced in cubes and fried in vegetable oil
1.25 quarts vegetable stock
1 tsp salt
6 oz coconut milk
3.5 oz bean sprouts
2 hard-boiled eggs
6 oz rice noodles
To garnish:
fresh basil leaves chopped
spring onions
(optional: deep fried onion)
Instructions:
Blend the paste ingredients and fry in the olive oil for 3-4 minutes. Add the chicken and rub in the spices for 3-4 minutes. Add the boiling vegetable stock and bring to the boil. Simmer for 3-4 minutes and add half the coconut milk. Bring to the boil and simmer for more 5 minutes. In the mean time fry the tofu, be careful no to break its form.
At the end add the other half of the coconut milk to the soup and simmer for more 2 minutes. Add the bean sprouts at the end and set aside.
Cook the rice noodles in boiling water for 2-3 minutes, then rinse them well under cold water.
In a bowl place the rice noodles and ladle the hot soup. Garnish with the tofu and hard-boiled eggs, basil leaves and onions.
Serves 4.
From orangethyme.blogspot.com