Laksa (rice noodle soup)
Laksa (rice noodle soup)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, laksa (rice noodle soup). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Laksa (rice noodle soup) is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Laksa (rice noodle soup) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have laksa (rice noodle soup) using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Laksa (rice noodle soup):
  1. Take 200 gram dried pasta Noodle
  2. Get 3 tablespoons oil
  3. Take 2 Salam leave (bay leave)
  4. Get 1 stalk lemon grass, bruised
  5. Take 250 gram seafood marinara
  6. Prepare 1 1/2 litter coconut milk
  7. Take 2 tbsp shredded coconut, roasted until golden brown, pounded
  8. Take 200 gram bean sprouts, tailed, balanced, drained
  9. Prepare 3 boiled eggs, shelled, cut into 6 pieces
  10. Make ready 2-3 fried shallot
  11. Make ready 50 gram basil leave (optional)
  12. Get 50 gram coriander leave
  13. Make ready Spices (ground)
  14. Prepare 1 tablespoon coriander, roasted
  15. Prepare 3 cloves garlic
  16. Prepare 5 shallots
  17. Get 2 teaspoon chopped galangal
  18. Get 2 teaspoon chopped turmeric
  19. Take 3 candlenuts, roasted
  20. Take 2 teaspoon salt
  21. Make ready 1 teaspoon sugar
Steps to make Laksa (rice noodle soup):
  1. Blanch the dried pasta with hot water until tender drain then set aside.
  2. Heat the oil and sauted ground spices, Salam leaves and lemon grass until fragrant.
  3. Add seafood marinara and coconut milk and pounded coconut. Bring to boil and stir occasionally to prevent the coconut milk from curdling.
  4. How to serve ; arange pasta Noodle, bean sprouts, slice eggs in bowl. Pour hot gravy to cover these and sprinkle with fried shallots and basil or coriander leave.
  5. Serve with sambal and shrimp cracker

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