World Flavors Cookbook

Laksa (Curry Laksa)

Name: Laksa (Curry Laksa)
Cook time: 35 min
Cuisine: Singapore
Ingredients: 400g thick rice vermicelli 1L chicken or prawn stock 500ml coconut milk 200g laksa paste (chillies, lemongrass, galangal, dried shrimp) 200g fresh prawns, peeled 100g fishcakes, sliced 100g fried tofu puffs (tau pok) 100g bean sprouts, blanched Fresh laksa leaves (Vietnamese coriander) Sambal belacan for extra spice

A rich, spicy coconut milk-based noodle soup with prawns, fishcakes, and tofu puffs.

Cuisine: Singapore

Ingredients

400g thick rice vermicelli 1L chicken or prawn stock 500ml coconut milk 200g laksa paste (chillies, lemongrass, galangal, dried shrimp) 200g fresh prawns, peeled 100g fishcakes, sliced 100g fried tofu puffs (tau pok) 100g bean sprouts, blanched Fresh laksa leaves (Vietnamese coriander) Sambal belacan for extra spice

Instructions

1. Sauté laksa paste in a pot until fragrant and oil separates. 2. Pour in stock and bring to a simmer. Add tofu puffs. 3. Stir in coconut milk and heat through (do not boil hard). 4. Add prawns and fishcakes, cooking until prawns are pink. 5. Place blanched noodles and bean sprouts in bowls. 6. Ladle the hot laksa broth and ingredients over the noodles. 7. Top with chopped laksa leaves and serve with a dollop of sambal.