Thai Laksa

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets

thai-laksa

Ingredients A:

600g kembong fish (steamed, de-boned and tear into small pieces)

600g laksa noodles / thick meehoon

110g first squeezed coconut milk

Ingredients B:

40g baby dried shrimp (stir-fried till fragrant and finely ground)

10g tamarind slice (soaked for a while)

60g first squeezed coconut milk

1500ml water

Ingredients C (Blended):

125g shallot (peeled)

25g garlic (peeled)

10g fresh turmeric

15g galangal

1-inch Thai ginger / lesser galangal

3 stalk lemongrass

2 pieces candlenut

8 pieces dried chilli (soaked in hot water till soft, finely cut)

4 pieces red chilli (finely cut)

¼ tsp white peppercorn (crushed)

½ tbsp toasted belacan

10 pcs kaffir lime leaf (deveined)

Seasonings:

1 tbsp sugar

½ tbsp salt

As desired shrimp paste sauce

Garnishing:

1 cup mint leaf

½ cucumber (shredded)

40g preserved radish / chai poh

3 string bean (cut into 3cm-length and scalded)

1 red chilli (seeded and shredded)

Preparation Instructions:

  1. Peel fresh turmeric, galangal and Thai ginger, cut them into small pieces. Set aside.
  2. Cut about 4cm from the head of lemongrass (use white part only) and slice thinly. Set aside.
  3. Soak preserved radish for 10 minutes, drain and chop. Saute chopped preserved radish with a little oil till fragrant.
  4. Heat up some oil in a pot, saute Ingredients C till fragrant. Add in Ingredients B and bring to a boil over high heat. Reduce to low heat and simmer for 40 minutes.
  5. Add in kembong fish flesh and seasonings (except shrimp paste sauce), cook for 10 minutes. Stir in 110g of first squeezed coconut milk and bring to a boil.
  6. Scald the laksa noodles in boiling water till cooked, loosen and drain.
  7. Place some laksa noodles into serving bowls and pour the hot soup over noodles. Top with garnishing and serve with shrimp paste sauce.
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