Ingredients

• 1 package (8oz) of The Only Bean Soybean Spaghetti

• 4 tablespoons vegetable oil (divided)

• 1 clove garlic (minced)

• 1 1/2 tablespoons ginger (minced)

• 1 stalk lemongrass (tough woody parts removed, minced)

• 2 Thai chilies (minced)

• 1/2 cup laksa paste

• 1 tablespoon brown sugar

• 4 cups chicken stock

• 1 can coconut milk (13.5 ounces/400 ml)

• 1 tablespoon fish sauce (or to taste)

• 1 package soy puffs (halved)

• 1-3 limes (for juicing, and additional lime wedges for serving)

• 3 large shallots (thinly sliced)

• 1/4 cup all-purpose flour

• 2 cups mung bean sprouts (trimmed and cleaned)

• 1/2 cup fresh cilantro leaves

Instructions

• Step 1 – Cook 1 pack of soybean spaghetti according to directions on the package. Distribute among four large noodle soup bowls.
• Step 2 – Heat 2 tablespoons of vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
• Step 3 – Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
• Step 4 – Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
• Step 5 – Meanwhile, toss the thinly sliced shallots in flour until they’re lightly coated. In a cast-iron pan, heat an additional 2 tablespoons of oil. Fry the shallots until crispy and set aside.
• Step 6 – Pour broth over noodles, and add a couple of pieces of soy puffs to each. Top with bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!