Chef Nora Haron's Laksa

3 - Dinner, Main, Soup

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 60 mins Servings: 6–8 Source:

Ingredients

Laksa Spice Paste

2 cups shallots, peeled and sliced

1 tsp Diaspora Co’s Pragati Turmeric

2 inch segment of galangal, skinned

1 cup lemongrass, finely chopped

2 cups whole dried red chilies, soaked until softened

1 cup fresh Fresno or Jalapeño chili peppers

1 cup candlenuts or macadamia nuts

4 teaspoons belachan (shrimp paste), toasted


Laksa Broth

1 cup canola oil

1-1/2 to 2 quarts shrimp or chicken stock

2 cups coconut milk

2 teaspoons salt, or to taste

1 batch of Auria's Laksa spice paste

3 boxes Nona Lim’s Laksa Noodles


Garnishes

1 jar Auria’s Malaysian Kitchen’s Hot Chili Sambal Sauce

Grilled shrimp, soft boiled or fried egg, Rau Ram (also known as Vietnamese coriander or laksa leaf), julienned cucumbers, fried tofu puffs, beansprouts, lime segments

Directions

To create laksa spice paste, blend all ingredients to form a smooth paste, adding a bit of water if necessary.

For the Laksa broth, heat the oil on medium heat in a large pot. Sauté Laksa spice paste until fragrant, around 5 minutes.

Add stock and bring to a boil. Then add coconut milk, and salt. Bring to a quick boil, stirring continuously. Turn off heat once boiling.

Tear a notch in each of Nona Lim’s Laksa Noodle pouches, then microwave about 2 minutes until noodles are steamed and separate on their own.

Carefully remove noodles from pouch and place in bowls.

To assemble the bowls, ladle laksa broth over noodles in bowl, add Auria’s Hot Chili Sambal and other garnishes, and serve with sambal on the side.

Nutrition

Serving Size: 6 - 8