Laksa (Curry Noodle Soup)

Instructions

1. 1

   Soak the dried chilies in hot water for 15 minutes until softened, then drain and roughly chop.

2. 2

   Using a mortar and pestle or food processor, pound the chilies, shallots, garlic, galangal, lemongrass, and shrimp paste into a smooth paste, working in batches if necessary, about 5-7 minutes.

3. 3

   Heat the vegetable oil in a large pot over medium heat. Add the paste and fry for 4-5 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste.

4. 4

   Pour in the coconut milk and stir well, cooking for 2 minutes until combined, then add the stock, fish sauce, tamarind paste, and sugar. Bring to a gentle simmer over medium heat and cook for 10 minutes, allowing flavors to meld. Taste and adjust seasoning with salt as needed.

5. 5

   While the broth simmers, bring a separate large pot of salted water to a boil. Add the rice noodles and cook according to package directions, usually 4-5 minutes, until al dente. Drain and rinse with cold water to prevent sticking.

6. 6

   In the last 3 minutes of broth cooking, add the shrimp and squid to the pot. Simmer until the shrimp turn pink and opaque and the squid becomes tender, approximately 2-3 minutes.

7. 7

   Divide the cooked noodles among four deep bowls. Ladle the hot broth with seafood over the noodles, ensuring each bowl receives equal portions of shrimp and squid.

8. 8

   Garnish generously with fresh cilantro and mint leaves. Serve immediately with lime wedges on the side for squeezing into the soup, allowing each diner to adjust the acidity to their preference.