Laksa Soup

🛒 Ingredients

• Dried Rice Vermicelli 50 g · 175 kcal
• Full-fat Coconut Milk 200 g · 350 kcal
• Chicken Broth 250 g · 13 kcal
• Peeled Shrimp 75 g · 75 kcal
• Cooked Shredded Chicken Breast 75 g · 120 kcal
• Fish Cakes 38 g · 50 kcal
• Tofu Puffs 38 g · 60 kcal
• Bean Sprouts 50 g · 16 kcal
• Lime 25 g · 8 kcal
• Laksa Leaves (Vietnamese Mint) 5 g · 1 kcal
• Fresh Coriander 5 g · 1 kcal
• Red Chili (for garnish) 3 g · 1 kcal
• Vegetable Oil 8 g · 70 kcal
• Dried Red Chilies 3 g · 8 kcal
• Shallots 25 g · 18 kcal
• Garlic 8 g · 11 kcal
• Galangal 5 g · 4 kcal
• Lemongrass 8 g · 8 kcal
• Fresh Turmeric 3 g · 3 kcal
• Coriander Seeds 1 g · 4 kcal
• Cumin Seeds 1 g · 5 kcal
• Candlenuts 5 g · 33 kcal
• Shrimp Paste (Belacan) 3 g · 4 kcal
• Fish Sauce 8 g · 5 kcal

👨‍🍳 Instructions

1. Soak dried red chilies in hot water for 15 minutes, then drain. Meanwhile, soak rice vermicelli in hot water for about 10-15 minutes until softened, then drain and set aside.
2. In a food processor, blend the soaked chilies, shallots, garlic, galangal, lemongrass, fresh turmeric, coriander seeds, cumin seeds, candlenuts, and shrimp paste to form a smooth laksa paste. Add a little oil if needed to help blend.
3. Heat vegetable oil in a large pot or wok over medium heat. Add the laksa paste and stir-fry for 5-7 minutes until fragrant and the oil separates from the paste.
4. Pour in the coconut milk and chicken broth, then add the fish sauce. Bring the mixture to a gentle simmer, stirring occasionally.
5. Add the shrimp, shredded chicken, fish cakes, and tofu puffs to the simmering soup. Cook for 3-5 minutes until the shrimp are pink and cooked through.
6. To serve, place a portion of drained rice vermicelli in each bowl. Ladle the hot laksa soup with its ingredients over the noodles.
7. Garnish each bowl generously with fresh bean sprouts, lime wedges, Laksa leaves, fresh coriander, and sliced red chili.