Vegan Coconut Curry Ramen
This is not Laksa. This is an attempt at Laksa that turned into something slightly different, but really, really awesome. It's a spicy, creamy, tangy broth that will warm you the fuck up in the winter, and pairs really well with hearty noodles and chunks of tofu. And it's really easy to make.
2 stalks of lemongrass, sliced
5 cloves garlic
5 shallots, chopped
1 thumb sized piece of ginger, peeled and sliced
1 T curry powder (I used a Malaysian blend)
1 t cumin
1 t turmeric
1 t sweet paprika
1/2 t chili powder or hot paprika
2 T canola oil
Punch of salt
8 oz. sliced mushrooms
4 C veggie broth
2 C water
1 lb. extra firm tofu, chopped
1 can coconut milk
Juice of 2 limes
2 packages of cooked ramen noodles (follow directions on package)
Bunch of cilantro, rough chop
Combine the lemongrass, shallots, garlic, ginger, ground spices and canola oil in a food processor and blend until it forms a paste.
Heat up a big pot over medium-high. Add the paste to the pot and cook it until it browns a bit and it's fragrant AF in your kitchen. Like 3-5 minutes. Add the mushrooms, combine with the paste and cook for 2 more minutes.
Add the broth, water, and salt. Stir until it's fully combined. Get it to a boil, add the tofu and simmer for 20 minutes.
Stir in the coconut milk and simmer for 5 more minutes. Add the lime juice. Taste. Does it need salt? Does it need spice? Does it need more lime? Adjust the flavor if needed.
Place noodles in bowls. Spoon broth and tofu over the ramen. Top with chili oil, sesame seeds, and cilantro.