Laksa (Malaysian Coconut Curry Noodle Soup)

Rich, spicy coconut curry broth with noodles, shrimp, and tofu puffs.

Ingredients

• 1 lb rice vermicelli
• 1 lb shrimp
• 1 can coconut milk
• 3 tbsp laksa paste (store-bought or homemade)
• 2 cups chicken stock
• 1 tbsp fish sauce
• Bean sprouts, hard-boiled eggs, tofu puffs, cilantro, lime

Method

1. Cook laksa paste in oil 2 min until fragrant.

2. Add coconut milk and stock. Simmer 10 min.

3. Add fish sauce. Taste — should be rich, spicy, coconut-forward.

4. Cook shrimp in the broth 3 min.

5. Divide noodles into bowls. Ladle broth and shrimp over. Top with bean sprouts, egg halves, tofu puffs, cilantro, lime.

What You're Practicing

• Laksa paste is complex (lemongrass, galangal, shrimp paste, chiles) — store-bought is a great shortcut.
• The broth should be thick and creamy, not thin and watery.