Classic Curry Laksa

Ingredients

• 400 grice vermicelli
• 1 lbraw shrimp, peeled and deveined
• 8 ozfried tofu puffs, halved
• 2 cupsbean sprouts
• 1 cupVietnamese mint leaves
• 2 tbspcooking oil
• 3 tbsplaksa paste
• 6 cupschicken stock
• 1 cancoconut milk (400 ml)
• 2 tspfish sauce
• 1 tsppalm sugar
• 2 stalkslemongrass, bruised
• 4 hard-boiledeggs, halved
• 1 limelime, cut into wedges

Instructions

1. 1
   Soak rice vermicelli in warm water for 20 minutes until soft, then drain and set aside.
2. 2
   Heat oil in a large pot over medium. Add laksa paste and sauté for 2-3 minutes until fragrant.
3. 3
   Pour in chicken stock, add lemongrass, bring to a simmer for 10 minutes.
4. 4
   Stir in coconut milk, fish sauce, and palm sugar. Simmer gently for 5 minutes; do not boil.
5. 5
   Add shrimp and tofu puffs, cook 3-4 minutes until shrimp are pink and cooked through.
6. 6
   Blanch rice noodles and bean sprouts separately in boiling water for 30 seconds; drain.
7. 7
   Divide noodles into bowls; ladle hot broth with shrimp and tofu.
8. 8
   Top with bean sprouts, Vietnamese mint, and hard-boiled egg halves.
9. 9
   Serve immediately with lime wedges on the side.