Curry Laksa with Shrimp, Tofu Puffs & Bean Sprouts

Ingredients

• 10 oz Shrimp
• 8 oz fresh egg noodles or rice vermicelli
• 4 tbsp laksa paste (or blend 4 dried chilies, 3 shallots, 2 cloves garlic, 1-inch galangal, 1 tsp belacan, 1 stalk lemongrass)
• 1 can (14 oz) coconut milk
• 2½ cups chicken stock
• 6 fried tofu puffs, halved
• 2 cups Bean Sprouts
• 2 tbsp oil
• 1 lime, in wedges, plus laksa leaves (Vietnamese mint) or cilantro
• 1 tsp sugar and fish sauce to taste

Method

1. Fry the laksa paste in oil over medium, stirring, 4–5 minutes until it darkens and the oil blooms red at the edges.
2. Add the stock and coconut milk, bring to a bare simmer, and let the broth ripen 10 minutes. Season with sugar and fish sauce until it's rich, hot, and a little sweet.
3. Drop in the tofu puffs to soak up broth like the sponges they are.
4. Cook the noodles separately per the package, and poach the Shrimp in the broth until just done (shrimp pink and curled; 165°F for poultry), 2–4 minutes.
5. Pile noodles into deep bowls, ladle the broth over, and top with Bean Sprouts, herbs, and lime. Slurping is mandatory feedback.