Singapore Laksa Lemak

• porciones: 4
• tiempo activo: 1 hour
• tiempo total: 1 hour 30 minutes

Ingredientes

Curry Paste (enough for two servings):

10 dried chilis, soaked in boiling water

5 fresh red chilis, cut into chunks

2 lemongrass stalks, inner white core cut into chunks

1 medium onion, cut into chunks

3 garlic cloves

Small handful of nuts, about ⅓ cup (hazelnuts, cashews, candlenuts, etc)

1 tbsp ginger, rough chopped

1 tbsp galangal, rough chopped

1 tbsp belachan (fermented dried shrimp paste)

1 tbsp dried shrimps

1 tbsp coriander seeds

Soup Base:

1 liter shrimp stock (source as you please)

300 ml coconut milk

2 tbsp fish sauce

1 tbsp brown sugar

Noodles and Toppings:

Thick vermicelli rice noodles

Boiled shrimp

Fried tofu puffs

Blanched bok choy (or other leafy green)

Bean sprouts

Boiled eggs

Sambal chili paste

Instrucciones

Add all of the ingredients for the curry paste into a blender and finely blend. Add a little bit of water to help things combine if needed.

To a large pot, add some high-heat neutral oil. Add half the blended curry paste over low heat and saute continuously until the oil splits and you can see it separate out. The oil should be red and the whole thing fragrant.

Add the coconut milk and stir to incorporate, scraping down the bottom of the pot. Let the coconut milk come to a boil over medium heat, then add the shrimp stock.

Add the fish sauce and brown sugar and stir to combine. Add the tofu puffs and let the soup come to a boil. Once the soup is boiling, it’s ready to serve. At this point you can strain the soup through a fine mesh strainer into another pot, or just strain it into bowls for serving (curry paste tends to leave some gritty solids).

Cook the rice noodles according to the package instructions and portion them into serving bowls along with some strained soup. Serve with the toppings of your choice and enjoy!

Notas

A super flavorful rice noodle dish with spiced seafood and coconut soup. Laksa is a Peranakan dish, but nowadays you can find variations across south-east asia. This particular variation uses a coconut base which is a lot more prevalent in Singapore. This recipe creates the curry paste from scratch with more traditional ingredients, so the shopping for this is pretty involved. Feel free to omit or sub things at your own risk. The process is actually pretty simple though. If you’re looking for a challenge, then I’d recommend making this.