Laksa with Fresh Curry Paste

Ingredients

• 6 pieces dried red chilies
• 3 shallots
• 4 cloves garlic
• 1 tbsp galangal
• 2 stalks lemongrass
• 1 tsp shrimp paste (belacan)
• 1/2 tsp turmeric powder
• 400 ml ml coconut milk
• 500 ml ml chicken stock
• 300 g g large shrimp, peeled and deveined
• 200 g g rice noodles (laksa noodles)
• 1 tbsp fish sauce
• 1 tsp sugar
• 100 g g bean sprouts
• 1/2 cup fresh cilantro and mint
• 1 lime(optional)
• 2 tbsp fried shallots(optional)
• 2 tbsp cooking oil

Instructions

1. 1

   Soak dried chilies in hot water for 20 minutes. Meanwhile, prep aromatics: peel shallots, garlic, and galangal; trim and slice lemongrass.

2. 2

   Toast shrimp paste in a dry pan for 2 minutes. Blend soaked chilies, shallots, garlic, galangal, lemongrass, shrimp paste, and turmeric with a little oil into a smooth paste (about 10 minutes).

3. 3

   Heat oil in a large pot over medium heat and fry the curry paste for 8-10 minutes until fragrant and the oil separates.

4. 4

   Add coconut milk and chicken stock, bring to a boil, then simmer gently for 20 minutes. Season with fish sauce and sugar.

5. 5

   Cook rice noodles according to package directions (about 5 minutes), drain, and divide between two bowls.

6. 6

   Blanch shrimp and bean sprouts in the simmering broth for 3-4 minutes until shrimp are pink and cooked through.

7. 7

   Ladle hot broth and shrimp over the noodles. Top with cilantro, mint, fried shallots, and a squeeze of lime. Serve immediately.