Authentic Laksa
Ingredients
Instructions
Preparation
Cook the shrimp in 500 ml of water and set aside.
Blend all the spice paste ingredients until smooth.
Heat the neutral oil, then sauté the blended spice paste with the chili paste until the oil separates and the mixture is very fragrant.
Add the water and bring to a boil. Stir in the chicken and cook until done, then add the Vietnamese coriander, torch ginger, bouillon cubes, fish balls, sliced fish cake, tofu puffs, and the reserved shrimp stock.
Pour in the coconut milk, stirring constantly to prevent curdling. As soon as it returns to a boil, turn off the heat and season with salt and sugar.
Serving
Place the laksa rice noodles in a bowl. Generously ladle the coconut broth and toppings over the noodles, then garnish with sliced red onion, julienned cucumber, kesum leaves, a lime wedge, half a hard-boiled egg, and, if desired, blanched shrimp.
Serve the shrimp sambal on the side.
