A rich, aromatic Malaysian noodle soup featuring a spiced coconut curry broth poured over rice noodles and egg noodles. The laksa paste combines dried chilies, shallots, lemongrass, galangal, and belacan (shrimp paste) for an intensely fragrant base. Topped with prawns, tofu puffs, bean sprouts, and fresh herbs.
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24 items
Make the laksa paste by draining the soaked chilies and adding them to a blender with shallots, garlic, lemongrass, galangal, turmeric, candlenuts, belacan, and . Blend to a smooth paste, adding a splash of water if needed.
Heat the oil in a large pot or wok over medium heat (325°F/165°C). Add the laksa paste and fry, stirring constantly, until very fragrant and the oil begins to separate, about 5-7 minutes. The paste should turn a deeper color and smell intensely aromatic.
Pour in one can of coconut milk and stir well to combine with the paste. Let it for 3 minutes, then add the chicken stock, remaining coconut milk, fish sauce, palm sugar, and salt. Bring to a gentle boil.
heat and the broth for 15 minutes to allow flavors to meld. Taste and adjust seasoning with more fish sauce for salt, sugar for sweetness, or a squeeze of lime for brightness.
While the broth , prepare the noodles. Soak the rice vermicelli in hot water until softened, about 5 minutes. Cook the egg noodles according to package directions. Drain both and divide among four large bowls.
Add the prawns to the broth and cook until pink and just cooked through, about 3 minutes. Add the tofu puffs to warm through.
the bean sprouts in the broth for 30 seconds, then remove. Ladle the hot broth, prawns, and tofu puffs over the noodles in each bowl.
Top each bowl with bean sprouts, cucumber, halved hard-boiled eggs, and laksa leaf. Serve immediately with sambal on the side for those who want extra heat.
