Last Minute Linguine Laksa

[Guest guest]

By. Robin Robertson

 

Last Minute Linguine Laksa

4:08 PM PST, December 12, 2008

I usually plan my dinner menus a few days in advance, incorporating a mix of

family favorites, special requests, and “testers†for my latest cookbook.

But once in awhile, usually right around dinnertime, I get a craving for

something that’s not on the menu. When it calls for ingredients that aren’t

in the house, that’s when I get creative and search the refrigerator and

pantry for “do-fer†ingredients.

 

 

That’s how this “last minute laksa†came into being. I had no rice

noodles in the house, but I had a half pound of leftover linguine. I had no

lemongrass, but figured the lime would add enough citrus balance to the flavor.

No bean sprouts in the fridge either, but that didn’t stop me either.

 

 

Within thirty minutes, a steaming pot of fragrant spicy deliciousness was ready

to serve. Not exactly like you’d find it on the streets of Singapore, but so

good and satisfying enough to quell those last minute laksa cravings.

 

 

Last Minute Linguine Laksa

 

If you have some bean sprouts and chopped cucumber on hand, they’re good to

add to the bowls when you add the cilantro. This recipe makes enough for 2 to 3

large bowls or 4 to 6 smaller bowls of the spicy soup. (If you don’t like too

much heat, cut back on the cayenne and chile paste.

 

 

2 tablespoons canola oil

 

12 ounces extra-firm tofu, cut into 1/2-inch cubes

 

Salt and freshly ground black pepper

 

1/4 cup chopped onion

 

5 scallions, minced

 

2 teaspoons grated ginger

 

1 tablespoon curry powder

 

1 teaspoon ground coriander

 

1/4 to 1/2 teaspoon cayenne

 

2 teaspoons Asian chile paste

 

3 cups vegetable stock

 

1 (13-ounce) can unsweetened coconut milk

 

8 ounces cooked linguine

 

1/2 cup chopped cilantro

 

Lime wedges

 

 

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the

tofu and stir-fry until golden brown, about 7 minutes. Season with salt and

pepper to taste and set aside.

 

Heat the remaining oil in a large pot over medium heat. Add the onion, cover

and cook for 4 minutes to soften. Add the scallions, ginger, curry powder,

coriander, and cayenne. Stir in the chile paste and stock and bring to a boil.

Reduce heat to medium and simmer for about 15 minutes.

 

Stir in the coconut milk, cooked linguine, and reserved tofu, and simmer until

hot. Taste and adjust the seasonings. The amount of salt you need depends on

the saltiness of your broth.

 

To serve, ladle the soup into the bowls and garnish with cilantro and a squeeze

of fresh lime juice.