Singapore Laksa

Ingredients

• 3 tbsp laksa paste (rempah)
• 3 cups coconut milk
• 3 cups prawn or chicken stock
• 1 lb shrimp, peeled, shells reserved
• 1 block firm tofu puffs
• 1 lb thick rice vermicelli
• 2 cups bean sprouts
• 4 fish cakes, sliced
• Laksa leaves (daun kesum), for garnish
• Sambal chili, for serving

Instructions

1. 1Simmer the shrimp shells in water briefly to make a quick stock, then strain.
2. 2Fry the laksa paste in oil until fragrant and the oil separates.
3. 3Pour in coconut milk and the prawn stock and bring to a simmer.
4. 4Add tofu puffs and fish cake slices and simmer for 10 minutes.
5. 5Add shrimp and cook until just pink, about 2-3 minutes.
6. 6Blanch rice vermicelli and bean sprouts, then divide among bowls.
7. 7Ladle the hot laksa broth with shrimp and tofu over the noodles.
8. 8Garnish with laksa leaves and serve with sambal chili on the side.

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