10 pieces dried chillies, soaked in water to soften
1 tbsp paprika
1 small piece fresh tumeric
3 stalks of lemongrass , just the white part, chopped
4 cm piece fresh galangal or ginger, chopped
finely grated zest of 1 lime
2 garlic cloves, chopped
1 teaspoon ground coriander
salt to taste
Grind all the above ingredients in a food processor. Heat up a pan and add 3 tablespoons of cooking oil. Add ground paste and salt and sauté until fragrant. Cool and store in fridge if not using immediatedly.
Laksa Ingredients (Recipe is for 1 serving)
5 pieces pan fried tofu
¼ cup pan fried tempeh (fermented soya bean), crumpled
Flat rice noodles, boiled according to cooking instructions
½ cup bean sprouts
¾ cup baby spinach
¼ cup coconut milk, fresh or store bought
Herbs- kaffir lime leaf, laksa leaf
Salt to taste
Tofu, red chilli flakes and laksa leaves for garnishing
Bring 2 cups of water to boil. Add 2 teaspoon (or more for stronger flavour) ground paste and 2 kaffir lime leaves . Let boil for 1 minute. Add ½ teaspoon salt.
Add in bean sprouts, baby spinach, boiled noodles and crumpled tempeh.
Simmer for 1 minute and reduce flame.
Add coconut milk and handful of laksa leaves. Since the consistency of the coconut milk can vary if store bought, add ¼ cup first and then if required add a little more.
Turn off the flame when it is just about to boil. Stir it a few times and it is ready to be served.
Serve them in bowls garnished with tofu, red chili flakes and laksa leaves.
Note: Laksa leaf is also known as Vietnamese coriander or Vietnamese mint. Locally it is called Daun Kesom ( Kesom Leaf) and is readily available in wet markets and supermarkets.