15 Minute Laksa Nyonya

Cook time 15 minutes
Servings 2

Ingredients

Laksa Paste
200ml vegetable oil
1 cup fried shallots
¼ cup minced garlic
½ tbsp. galangal powder
1 tsp. turmeric powder
1 tbsp. belacan powder (shrimp paste)
¼ cup minced dried shrimp
2 ½ tbsp. minced lemongrass
½ – ¾ cup chilli paste (from soaked, blended dried chillies)
3 tbsp. sugar
4 tbsp. chicken stock granules

Soup
½ cup laksa paste
250 ml coconut cream
3 cups water or chicken stock
5 tofu puffs, halved
500g noodles, blanched
½ Lebanese cucumber, cut into thin strips
100g beansprouts
2 sprigs laksa leaves (aka Vietnamese mint)
Poached seafood or chicken slices as desired
1 boiled egg, peeled and halved
¼ long red chilli, chopped finely

15 Minute Laksa Nyonya

Method

In a hot pan stir together all of the paste ingredients.

To make the soup, add ½ cup of laksa paste to 3 cups of stock or water. Put together the rest of the ingredients in a bowl and serve.