Classic Laksa
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Learn more →Ingredients
4 servings
For the rempah paste
- 4 stalks lemongrass, white and pale-green parts only, roughly chopped
- 1 oz (about 1-inch piece) fresh galangal, peeled and roughly chopped
- 6 dried red chilies, soaked in hot water 10 minutes, drained
- 6 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled
- 1 tsp shrimp paste (belacan)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
For the broth
- 4 cups chicken broth
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tsp sugar
- salt, to taste
For the toppings
- 1 lb large raw prawns, peeled and deveined
- 7 oz tofu puffs, halved
- 7 oz dried rice vermicelli noodles
- 2 hard-boiled eggs, halved
- 2 cups bean sprouts, rinsed
For serving
- 4 stalks fresh vietnamese mint (laksa leaf / daun kesum), leaves picked
- 2 limes, cut into wedges
- sambal oelek, for serving (optional)
Instructions
- 1
Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, until pliable and white throughout. Drain and set aside.
- 2
Combine the lemongrass, galangal, drained dried chilies, shallots, garlic, shrimp paste, ground turmeric, ground coriander, and 2 tbsp of the neutral oil in a blender or food processor. Blend into a smooth, thick paste, scraping down the sides as needed, about 2–3 minutes. The paste should be cohesive with no large fibrous chunks remaining.
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