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Singaporean (Laksa) Curry Noodles with Homemade noodles. This dish reminds me of my childhood, when my Mom cooked this for us. I grew up in the Malay/Indonesian culture, so beside this Singaporean Laksa, She used to  cook for us the Spicy n Sour Penang Assam Laksa, which is also delicious. This Singaporean Laksa is cooked with the coconut curry broth which is fragrant and just the right of richness. As for this dish, I don’t have the dried chillies, so I skipped it. I made the noodles from scratch, you can check the recipe here

I N G R E D I E N T S

L A K S A P A S T E

• 15gr dried chilies
• 3tbsp dried shrimps
• candlenuts or macadamia nuts
• 2 Thai chilies (optional)
• 8 cloves garlic
• 5 shallots
• 1 lemongrass
• 1 slice galangal
• 2tsp turmeric powder

B R O T H

• 1,5 tbsp shrimp paste (belacan), here I am using Vegan Umami Terasi from te.ra.sa
• 350gr head-on, shell-on shrimp, peel, devein and save the shells and heads
• 5 cups water
• recipe laksa paste (
• 1,5 cup coconut milk
• 2tbsp fish sauce, to taste
• 1tbsp sugar, to taste
• Tofu
• Bean sprout
• Coriander
• Green Beans
• Chillies (sambal) and Thai basil

H O W T O P R E P A R E

S H R I M P S T O C K

• Saute the shrimp shells and heads until it smells like shrimp grill. Add 4 cups of water then simmer it for 45minuter.

C U R R Y P A S T E

• Add dried chillies and shrimp, candle nuts blends it until it become smooth. then put the other ingredients and blends until smooth again.

L A K S A B R O T H

• In the pot, pour a little bit of oil and then saute the curry paste for a few minutes until its thickened.
• Stir in coconut milk and the shrimp stock
• Let it simmer for at least 10minutes
• Season with fish sauce and sugar then taste and adjust seasoning
• Served with tofu, shrimp, beansprout, chillies, fried shallots and anything half cooked eggs
• Enjoy