Malaysia / Soup
Laksa lemak
Noodles in a coconut broth built on a rempah paste, with prawns and tofu. The paste is fried until the oil separates.
Ingredients
- Rice noodles400 g
- Prawns300 g
- Fried tofu puffs150 g
- Coconut milk500 ml
- Prawn or chicken stock800 ml
- Lemongrass3
- Galangal30 g
- Dried chillies8
- Shallots6
- Belacan shrimp paste1 tbsp
- Turmeric2 tsp
- Bean sprouts, cucumber, limeto taste
- Neutral oil80 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Soak the dried chillies in boiling water for fifteen minutes, then blend them with the shallots, lemongrass, galangal, turmeric and belacan to a smooth paste.
Fry the paste in the oil over medium heat for fifteen minutes, stirring. It is ready when the oil starts separating and rising at the edges.
Pour in the stock, bring it to the boil and simmer ten minutes. Add the prawns and tofu for three minutes.
Add the coconut milk and warm it through without letting it boil hard. Season.
Divide the cooked noodles between bowls, ladle the broth over and serve the sprouts, cucumber and lime alongside.
