Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Indonesian Noodle Soup

* Exported from MasterCook *

                Slow Cooker Indonesian Noodle Soup - Laksa

Recipe By     :
Serving Size : 4     Preparation Time :0:00
Categories    : Gluten-Free                     LowFat (Less than 30%)
                Vegan

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2          teaspoons vegetable oil -- (optional)
1             medium yellow onion -- chopped
2          teaspoons grated fresh ginger
2          teaspoons curry powder -- to 3 teaspoons
2          teaspoons ground coriander
     1/2      teaspoon paprika
1           teaspoon sugar
1           teaspoon salt
     1/4      teaspoon ground turmeric
     1/4      teaspoon cayenne pepper
     1/4      teaspoon freshly ground black pepper
1           teaspoon Asian chili paste
4               cups vegetable broth
6             ounces dried rice noodles
8             ounces extra-firm tofu -- cut into 1/2-inch dice
3                     scallions -- chopped
14            ounces unsweetened coconut milk -- (1 can)
1         Tablespoon fresh lime juice
1           teaspoon sriracha chili hot sauce -- (optional)
     1/2                English cucumber -- peeled and chopped, for garnish
1                cup cherry tomatoes -- quartered, for garnish
1              bunch fresh cilantro -- chopped, for garnish
                        lime wedges -- for serving

For the best flavor, heat the oil in a medium-size skillet over
medium-high heat. Add the onion, ginger, curry powder, coriander, paprika,
and sugar and saute for about 4 minutes to soften the onion and bloom the
flavor of the spices. Sprinkle a few drops of water, if needed, so the
mixture doesn't burn. Alternatively, omit the oil and saute the
ingredients in a few tablespoons of water or combine them in a
microwave-safe bowl with a little water, cover, and microwave for 1 to 2
minutes.

Transfer the onion mixture to the slow cooker. Add the salt, turmeric,
cayenne, black pepper, and chili paste. Stir in the broth, cover, and cook
on Low for 6 hours.

Stir in the noodles, tofu, scallions, and coconut milk. Cover and continue
to cook until the noodles are tender, about 30 minutes.

Just before serving, stir in the lime juice. Taste and adjust the
seasonings, adding the sriracha, if desired, for more heat. Ladle the soup
into bowls and garnish with the cucumber, tomatoes, and cilantro. Serve
with the lime wedges.

Serves 4

AuthorNote: This luscious soup is inspired by the Indonesian soup known as
'laksa'. It features rice noodles, tofu, and coconut milk, and is at once
spicy hot and refreshing.

Cuisine:
"Asian"
Source:
"Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 488 Calories; 16g Fat (27.4%
calories from fat); 15g Protein; 77g Carbohydrate; 6g Dietary Fiber; 2mg
Cholesterol; 2235mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : Cooker Size: 4 to 6 quarts
        Cook Time: Low for 6 1/2 hrs

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 27232 0 26633 0 0 0 0 0 0 0 0 0