Ingredients:
Ingredients A
- 3 tablespoons oil
- 1/2 pack (120g) Malaysian instant curry paste
- 2 cups chicken stock (1 can)
- 2 cups water
- 2 stalks lemongrass (white part only, pounded)
- 5 kaffir lime leaves (optional)
- 10 tofu puffs, cut into pieces
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- Salt to taste
Ingredients B
- Yellow noodles
- Rice vermicelli
- Bean sprouts
- 10 shrimps, peeled, deveined and cooked
- 3 hard-boiled eggs, quartered
- Fish cakes, cut into pieces
Method:
- In a stock pot, add oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil. Lower the heat to simmer.
- Add the coconut milk and evaporated milk. Season to taste with salt and keep the stock simmering.
- Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
- To prepare a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts.
- Drain the noodles and transfer to a serving bowl. Top the noodles with 2-3 shrimps, a few pieces of fish cake, and 1-2 egg quarters.
- Using a ladle, pour the hot laksa broth and a few pieces of tofu puffs over top of the noodles. Serve immediately.
