Servings
2
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
2 packages of Gloryland Black Rice Noodles
3 minced garlic cloves
3 cups of chicken stock
4 tablespoon of minced ginger
1 grated lemongrass
2 chopped bird eyes chilis
½ cup and 2 tablespoons of laksa paste
14 oz of coconut milk
2 teaspoon of fish sauce
2 tablespoons of oil
½ teaspoon of sugar
2 teaspoon of soy sauce
1 tablespoon of sriracha
1 tablespoon chili paste
2 stalks of green onion
2 ounces of cilantro
Directions
Mix together ½ teaspoon of sugar, 2 teaspoon of soy sauce, 1 tablespoon of sriracha, 1 tablespoon of chilipaste, 2 tablespoon of laksa, 1 minced garlic clove to make Laksa chili sauce and set aside for dipping or extra heat.
Heat oil in pot over medium low heat, add garlic and ginger. Sautee for 20 seconds and add lemongrass and chili, sautee for another minute. Add ½ cup of laksa paste and cook for 2 minutes.
Add chicken stock, coconut milk, fish sauce, and simmer for 10 minutes. Add a spoonful of the Laksa sauce and add to taste. Add fried tofu and cook for a couple minutes. Prepare the noodles according to package instruction and strain, place noodles in two bowls.
Pour the broth and fried tofu over the noodles in the bowl, top the bowls with green onions and cilantro. Serve and enjoy.