Roasted Red Pepper Laksa

Instructions

1. 1

   Soak the rice noodles in hot water for 5-7 minutes, or until they are soft and pliable. Drain and set aside.

2. 2

   In a large saucepan, heat the vegetable oil over medium heat. Add the lemongrass, galangal, and chilies, and sauté until fragrant, about 1-2 minutes.

   Tip: Use a spoon to stir constantly to prevent burning.

3. 3

   Add the red curry paste to the saucepan and stir to combine with the lemongrass mixture. Cook for 1-2 minutes, or until the paste is fragrant and slightly darkened.

   Tip: Be careful not to burn the paste.

4. 4

   Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.

   Tip: Use a spoon to scrape up any browned bits from the bottom of the pan.

5. 5

   Add the roasted red peppers, broth, and tamarind paste to the saucepan. Stir to combine, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly.

   Tip: Use a spoon to stir occasionally to prevent burning.

6. 6

   Add the cooked noodles to the saucepan and stir to combine with the sauce.

   Tip: Add more broth if the sauce is too thick.

7. 7

   Season the laksa with salt, black pepper, and Thai basil. Serve hot, garnished with additional basil and chilies if desired.