Laksa basically is a noodle dish soaked up in a thick broth/gravy. Various types of broth including the home made curry mee, curry chicken noodles, curry mee vegetarian, laksam noodle and lamb curry noodle, overall, curry laksa has to be creamy. Thus, lots of coconut milk whereas for the rest of the ingredients, pretty much from where it originated from. I mean from which state, this nyonya laksa too comes in a thick creamy broth made with aromatic Malaysian herbs and assembled with veggies, yellow noodles and soft boiled eggs.
For the curry paste
10-15 dried red chilies (or as you per your taste)
1 inch belacan/dried shrimp paste - roasted
1 inch galangal/lengkuas
1 inch fresh turmeric/kunyit
4 tbs dried prawns - soaked in water for 10 mins
** ground/blend into a thick paste
2 tbsp lime juice
3-4 kaffir lime/limau purut leaves - tear into pieces
4-5 pieces taufu pok or pieces of white taufu
10 long beans - cut into 1 inch length
1 1/2 cup thick coconut milk
1/4 cup oil
salt for taste
To serve with
Yellow noodles - as needed (blanched)
Soft boiled eggs
When oil is heated, fry curry paste until aromatic and oil splits.
Pour in 1 cups of water and simmer until curry is heated through.
(Note: add more water if you like)
Add lime leaves, long beans and season with salt.
Continue to simmer to soften the beans.
Pour in coconut milk and add taufu.
Stir to combine all together and off the heat.
Add blanched noodles into a bowl.
Pour curry on top, add egg and serve hot.
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