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Stock
3 tablespoons oil
1/2 pack (120g) Malaysian instant curry paste
2 cups chicken stock (1 can)
2 cups water
2 stalks lemongrass (white part only, pounded)
5 kaffir lime leaves (optional)
10 tofu puffs, cut into pieces
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste
Other Ingredients
Yellow noodles
Vermicelli
Bean sprouts
10 shrimp, peeled, deveined, and cooked
3 hard-boiled eggs, quartered
Fish cakes, cut into pieces
In a stockpot, add the oil and sauté the instant curry paste until aromatic.
Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
Serve immediately.
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