Laksa (Katong Laksa) is a cherished Southeast Asian dish, prized for its rich and aromatic coconut curry broth, tender rice noodles, and a medley of toppings such as shrimp, tofu puffs, and bean sprouts. Achieving a delicious Laksa requires balancing the spicy, sweet, and savory elements in the broth, creating a complex and rewarding culinary experience. This recipe guides in crafting a bowl of Laksa that delivers a vibrant burst of flavors with each spoonful, embodying the essence of Southeast Asian cuisine.

Ingredients

• 2 oz dried shrimp, soaked
• 1 lb rice vermicelli noodles, cooked
• 14 oz can coconut milk

Instructions

1. Place dried shrimp in a bowl and cover with hot water, allowing them to soak for 15 minutes to soften.
2. Cook rice vermicelli noodles according to the package instructions. Drain and set aside.
3. In a pot, combine the coconut milk with laksa paste over medium heat and bring to a gentle simmer, stirring occasionally.
4. Add the soaked shrimp to the pot, allowing them to infuse their flavor into the broth for 5 minutes.
5. Divide the cooked noodles into serving bowls.
6. Ladle the hot broth over the noodles, ensuring an even distribution of shrimp.
7. Top with tofu puffs, bean sprouts, and any additional desired toppings such as sliced red chili or fresh cilantro before serving.

Keywords: Noodle Soup, Shrimp, Tofu, Bean Sprouts, Laksa

Spice Rack: Laksa Paste

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