Ingredients
Method
Make Spice Blend
- In a frying pan lightly toast your whole and ground spices – cumin, coriander, turmeric, paprika. This may take only about 30 seconds.
- Place all your spices in a spice blender and blend until very smooth and set aside.
Make Laksa Paste
- In a food processor add your aromatics, shallots galangal, garlic, lemon grass, soaked chilis (without water) and pulse.
- Add peanut oil, to help blend smoothly, your shrimp paste, cashews and blended spices. Pulse until very smooth adding more oil as needed.
- Scoop into a glass container and set aside until ready to use.
Make Broth
- In a large pot on medium heat pot add your oil, followed by ginger, garlic and grated lemon grass, hot pepper and sautee for 3 minutes.
- Add laksa paste and sautee for 5 minutes until fragrant.
- Add your stock, coconut milk and bring to a simmer. Add more stock to taste.
- Season with fish sauce adding more or less taste. You may also want to season with salt alone.
- Add your tofu puffs and let simmer for 10 minutes and set aside.
Shrimp
- Season shrimp with salt and set aside.
- Heat up a skillet on medium high and add two tablespoons of oil.
- Place your shrimp and sear on one side for a minute.
- Flip over and add your laska paste and water to deglaze.
- Finish with sambal and remove from heat.
Construct
- In a bowl, add your cooked rice noodles adding a few tofu puffs into the bowl. Follow with cooked bok choy, bean sprouts, a few cooked shrimp, chili, cilantro and top with crispy shallots. Serve with a wedge of lime and enjoy.
