Salad

Singapore laksa (coconut curry noodles with daun kesum)

Name: Singapore laksa (coconut curry noodles with daun kesum)
Total time: 10 min
Yield: 4
Ingredients: 2 stalks Lemongrass; 3 Shallot; 2 cloves Garlic; 1 tsp Turmeric; 1 tbsp Pâte de crevettes (belacan); 400 ml Coconut milk; 300g Shrimp; 300g Rice noodles

Preparation time: 10 min
Servings: 4

Ingredients

Lemongrass — to buy2 stalks
Shallot — to buy3
Garlic — to buy2 cloves
Turmeric — to buy1 tsp
Pâte de crevettes (belacan) — to buy1 tbsp
Coconut milk — to buy400 ml
Shrimp — to buy300g
Rice noodles — to buy300g

Preparation

Pound lemongrass, shallot, garlic, turmeric and belacan shrimp paste into a fine paste (rempah).
Fry the paste in oil 5 min until the oil separates and it is very fragrant.
Add the coconut milk and broth, bring to a simmer.
Add the shrimp, poach 4 min until pink and cooked.
Add the shredded laksa leaf (daun kesum) for the characteristic herbal aroma.
Cook the rice noodles separately, drain, divide into the bowls.
Pour the hot laksa broth over the noodles, add the shrimp and diced fried tofu.
Garnish with bean sprouts and a drizzle of sambal, serve immediately.