Katong Laksa (Coconut Curry Noodle Soup)

Method

1. 1

   Peel the shrimp and simmer the shells in 800ml water for 15 minutes to build a quick stock; strain and set aside.

2. 2

   Blend the soaked chilies, shallots, garlic, galangal, lemongrass, dried shrimp and shrimp paste into a smooth, thick paste.

3. 3

   Fry the paste in a splash of oil until it darkens and the oil separates, about 8 minutes — this step decides the whole broth.

   💡 An undercooked paste tastes raw and sour; keep frying past the point that feels like enough.

4. 4

   Add the shrimp stock and coconut milk, bring to a gentle simmer, and cook 10 minutes to marry the flavors.

5. 5

   Add the clams and simmer until they open, about 5 minutes, then add the shrimp and tofu puffs and cook until the shrimp turn pink.

6. 6

   Blanch the vermicelli separately, then snip it into short lengths with scissors into each bowl, along with the fish cake and bean sprouts.

7. 7

   Ladle the hot broth and seafood over the noodles, and finish with mint or laksa leaf.