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Laksa Penang

Name: Laksa Penang
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: malaisienne
Ingredients: 300 g Rice noodles; 250 g Tempeh; 800 ml Vegetable broth; 300 ml Coconut milk; 3 tbsp Red curry paste; 150 g Shiitake mushrooms; 100 g Bean sprouts; 2 stem Green onion; 10 g Fresh cilantro; 1 tbsp Lime juice; 1 tbsp Soy sauce; 3 tbsp Peanut oil

A rich and spicy Malaysian soup with rice noodles, fried tempeh, and vegetables in a creamy red curry broth. A complete and flavorful meal.

35 min4 servings420 kcalDifficulty: Medium

Ingredients

300 g Rice noodles
250 g Tempeh
800 ml Vegetable broth
300 ml Coconut milk
3 tbsp Red curry paste
150 g Shiitake mushrooms
100 g Bean sprouts
2 stem Green onion
10 g Fresh cilantro
1 tbsp Lime juice
1 tbsp Soy sauce
3 tbsp Peanut oil

Instructions

Step 1
Cut the tempeh into cubes and fry in oil until golden
Step 2
Cook the rice noodles according to instructions, then drain
Step 3
In a pot, dissolve the red curry paste in the broth and coconut milk
Step 4
Add sliced mushrooms and cook for 8 minutes
Step 5
Add soy sauce and lime juice
Step 6
Divide noodles and tempeh into bowls, pour hot broth over top
Step 7
Garnish with bean sprouts, green onion, and fresh cilantro

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