Mom's Sarawak-Style Laksa with Homemade Laksa Paste

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subheading: Laksa Paste:

5 small red Thai chilies (bird's eye) stalks removed

4 shallots or 1 medium onion chopped

1 tablespoon fresh ginger minced

1 tablespoon fresh galangal blue ginger, chopped

3 cloves garlic minced

2 stalks fresh lemongrass cut into large chunks

6 candlenuts (or you can use macadamia nuts or a handful of cashew nuts if you can't find candlenut)

2 tablespoon ground coriander

1 tablespoon ground cumin

3 Tbsp (50g) tamarind pulp ¾ C warm water (or if using tamarind paste, depending on how runny the tamarind paste is, use 4 to 6 tablespoon and omit the water)

2 tablespoon avocado oil or vegetable oil

1 tablespoon coconut palm sugar or brown sugar

1 tablespoon curry powder Malaysian-style

1 tablespoon paprika

2 teaspoon sea salt

subheading: Soup base:

4 C chicken broth add more if you prefer it more soupy

1 can coconut milk

subheading: Toppings for laksa:

1 pkg rice vermicelli noodles (fine) cooked and drained

2 seasoned chicken breasts cooked and shredded

12 large shrimp/prawns boiled and sliced in half

4 large eggs scrambled and cooked omelette-style, cut into thin strips

1 pkg tofu puffs boiled and drained

1 cucumber julienned

1 pkg bean sprouts washed and lightly cooked with hot boiled water

2 limes cut into wedges

laksa leaves (rau ram, Vietnamese coriander) cut into thin strips

red Thai chilies optional

belacan (fermented shrimp paste) optional

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