This rich and creamy noodle broth will wake all your taste buds with its vibrant flavors and spicy kick. You can use almost any seafood and shellfish in this dish.
Serves 2 - Prep time 1 hour - Cooking Time 45 mins
Laksa Spice Paste ( can be made a few days in advance and kept in the fridge )
50 gr Dried Shrimps - soaked in warm water for 15 minutes
5 Candle Nuts ( you can use Almonds as an alternative )
10 Dried red chilies - soaked in warm water until soft ( Adjust to your heat level )
1 Inch ginger
5 shallots - peeled
1 Large turmeric roots - or 3 Tbsp turmeric powder
2 Inches galangal
2 Lemongrass stalks chopped
1 Handful laksa leaves
1 Tbsp coriander powder
1/3 Cup oil
Shrimp heads and shells
4 Cups stock ( fish, chicken or vegetable )
2 cups coconut cream
3 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp cane sugar
1 Tsp salt
120g Rice noodles ( dried )
200g Prawns - keep the shells and head for stock
120g Cooked Octopus
2 pcs Carabineros
200g Beansprouts - Blanched for 10 seconds & cooled
1 pcs pak choi
1 Fresh Corn Charred
2 Bunch of fresh coriander
1 Spring Onion Chopped
5 Fresh laksa leaves
To make the laksa paste place all of the laksa paste ingredients in a blender and blend to a smooth paste.
To make the broth fry the prawn shells and heads until they turn orange, then add all the ingredients except the coconut cream and bring to a simmer, skim often to remove any foam from the surface, cook for 30 mins then strain.
Preheat a large Wok with 2 Tbsp of oil, Add laksa paste and stir fry until fragrant, about 5 minutes. Keep stirring to prevent the paste catching at the bottom of the pot. Pour in the shrimp stock. Bring to a boil and then lower the heat to let it gently simmer for 15 minutes.
While the broth simmers prepare the toppings, refresh the noodles in boiling water. Blanch the prawns and cuttlefish, carabineros for 1 minute, slice the octopus cook the pak choi.
Once the broth is cooked add the coconut cream and allow to heat but not boil, check for seasoning and add the prawns, cuttlefish and octopus. Add chopped laksa leaves, place the noodles in your serving bowls and pour over the broth distributing the seafood evenly.
Garnish with the bean sprouts, pak choi, charred corn, carabinero, lime, spring onion and coriander.