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
Garnish with
- 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
