Full of spiced flavour, this thick noodle soup is a real treat for cold rainy days. Try this delicious local favourite for your family and friends, with a refreshing dash of lemongrass.
Watch the video guide below:
- 2 tbsps oil
- 100 g dried prawns (soaked 20 minutes, minced)
- 8 stalks lemongrass, tender, inner white part only, chopped
- 1 L prawn stock
- 8 pieces dried beancurd, sliced
- 3 freshly grated coconut milk, thick and thin
- Salt, to taste
- 1.5 kg fresh rice vermicelli (laksa noodles)
- 500 g bean sprouts, lightly blanched
- 1.5 kg big tiger prawns, cooked and shelled, halved
- 4 pcs fish cake, thinly sliced
- 200 g laksa Leaves, finely sliced, for garnish
- Sambal chilli, optional
- 2 thumb-sized pcs of fresh turmeric, peeled
- 10 slices galangal
- 1 pkt chilli paste, small
- 2 tbsps belachan
- 400 g shallots
- 8 candlenuts, (Buah Keras / Kimiri)
- 2 tbsps ground coriander
Grind turmeric, galangal, chilli paste, belachan, shallots, candle nuts and ground coriander to make your laksa paste.
Heat up some oil in a pan, fry prawns, laksa paste and lemon grass until fragrant.
Add in the prawn stock, dried beancurd, salt and fresh coconut milk. Stir well.
Allow the soup to boil, stirring continuously for about 30 mins and add salt to taste.
Keep stirring to make sure that no lumps form.
Prepare noodles, prawns, bean sprouts and fish cake in a bowl.
To serve, simply pour the hot laksa soup over and garnish.