For the laksa spice paste
- 2 cups shallots, peeled and sliced
- 1 teaspoon Pragati Turmeric
- 2 inch segment of galangal, skinned
- 1 cup lemongrass, finely chopped
- 2 cups whole Guntur Sannam chillies, soaked until softened
- 1 cup fresh Fresno or Jalapeño chili peppers
- 1 cup candlenuts or macadamia nuts
- 4 teaspoons belachan (shrimp paste), toasted
For the laksa broth and noodles
- 1 cup canola oil
- 1-1/2 to 2 quarts shrimp or chicken stock
- 2 cups coconut milk
- 2 teaspoons salt, or to taste
- 1 batch of Laksa spice paste
- 3 boxes of Nona Lim’s Laksa Noodles
- Grilled shrimp
- Soft-boiled egg or fried egg
- Auria’s Malaysian Kitchen’s Hot Chili Sambal Sauce
- Rau ram (also known as Vietnamese coriander or laksa leaf)
- Julienned cucumbers
- Fried tofu puffs
- Bean sprouts
- Lime segments
- To create laksa spice paste, blend all ingredients to form a smooth paste, adding a bit of water, if necessary.
- For the Laksa broth, heat the oil on medium heat in a large pot. Sauté Laksa spice paste until fragrant, around 5 minutes.
- Add stock and bring to a boil. Then add coconut milk, and salt. Bring to a quick boil, stirring continuously. Turn off heat once boiling.
- Tear a notch in each of Nona Lim’s Laksa Noodle pouches, then microwave about 2 minutes until noodles are steamed and separate on their own.
- Carefully remove noodles from pouch and place in bowls.
- To assemble the bowls, ladle laksa broth over noodles in bowl, add a spoonful of Auria’s Hot Chili Sambal Sauce and other garnishes, and serve with more sambal sauce on the side.