Laksa

Ingredients

• 3 tablespoons cooking oil
• 1/2 pack Malaysian instant curry paste
• 2 cups chicken broth
• 2 cups water
• 2 stalks lemongrass, white part only, pounded
• 10 tofu puffs, cut into pieces
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• salt to taste
• yellow noodles
• bean sprouts
• 3 hard-boiled eggs, cut into halves
• 10 shrimp, peeled, deveined and cooked
• fish cakes, cut into pieces

Method

STEP 1:
In a stockpot, add the oil and saute the instant curry paste until aromatic. Add the chicken broth, water, and lemongrass, and bring the soup to a boil. Lower the heat to a simmer. Add the tofu puffs, coconut milk, and evaporated milk. Add salt to taste. Keep the stock simmering.

STEP 2:
Rinse the yellow noodles and bean sprouts separately, then drain and set aside. To assemble a bowl of laksa for serving, bring some yellow noodles and a handful of bean sprouts to a boil. Drain the noodles and bean sprouts, and transfer them to a serving bowl.

STEP 3:
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and add a few pieces of tofu puffs on top of the noodles. Serve immediately.