From West African Mafe to Corned Beef Tacos, the last four blog posts have taken us around the world from the comfort of our kitchens through unique tastes and smells. What’s the next recipe in our global culinary adventure? Malaysian Salmon & Tofu Laksa!
Malaysian Salmon & Tofu Laksa
The first place I ever heard of this spicy noodle dish was on Travel Channel show, The Layover with Tony Bourdain. I found the Ching-He Huang recipe below and adapted it into a Dinner Diva classic, using salmon and tofu instead of shrimp.
Ingredients:
- 1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
- 3 cups low-sodium chicken stock
- 2 Tablespoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon light brown sugar
- Juice of 1 lime
- One 14-ounce can coconut milk
- 7 ounces dried flat wide rice noodles
- 1 pound medium shrimp, deveined, tails left on
- 1 1/2 cups bean sprouts Continue reading
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