Laksa lemak

Ingredients

Quantities for 4 servings.

• 400 g Rice noodles
• 300 g Prawns
• 150 g Fried tofu puffs
• 500 ml Coconut milk
• 800 ml Prawn or chicken stock
• 3 piece Lemongrass
• 30 g Galangal
• 8 piece Dried chillies
• 6 piece Shallots
• 1 tbsp Belacan shrimp paste
• 2 tsp Turmeric
• to taste Bean sprouts, cucumber, lime
• 80 ml Neutral oil

Method

1. 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.
2. 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.
3. Pour in the stock, bring it to the boil and simmer ten minutes. Add the prawns and tofu for three minutes.
4. Add the coconut milk and warm it through without letting it boil hard. Season.
5. Divide the cooked noodles between bowls, ladle the broth over and serve the sprouts, cucumber and lime alongside.