One of many types of Laksa around Malaysia.
My personal favorite: Curry Laksa and Sambal Laksa aka Sarawak Laksa.
Try it to believe it! This is one of the best Curry Laksa recipe.
3 tablespoons oil
1/2 pack (120g) Malaysian instant curry paste
2 cups chicken stock (1 can)
2 cups water
2 stalks lemon grass (white part only, pounded)
5 kaffir lime leaves (optional)
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste
10 shrimp, peeled, deveined, and cooked
3 hard-boiled eggs, quartered
Fish cakes, cut into pieces
In a stockpot, add the oil and sauté the instant curry paste until aromatic.
Add the chicken broth, water, lemon grass, kaffir lime leaves, tofu puffs and bring the stock to boil.
Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
*Suggestions – Before you eat, squeeze in a bit of lime or lemon juice to make it taste even better. You can also use Balacan (shrimp paste) as dipping sauce.