Nyonya Curry Laksa | Asian Inspirations

Ingredients

• 1L water
• 600ml coconut cream
• 500g vermicelli (soaked in warm water)
• 250g fresh Hokkien noodles
• 12 fried bean curds (sliced in half)
• 150g prawns (head and shells removed, deveined)
• 1 tsp salt
• Chicken stock powder (to taste)
• 200g beansprouts
• 150g fish cake (sliced)
• 6 eggs (hard boiled, then sliced in half)
• 1 cucumber (shredded)
• 1 handful Vietnamese mint leaves
• 1 medium sized onion (diced)
• 12 cloves garlic (roughly chopped)
• 5cm piece galangal (sliced)
• 2 lemongrass stalks (sliced)
• 1 thumb size piece fresh turmeric (sliced)
• 1 tbsp belachan (roasted)
• 4 tbsp dried shrimp
• 8 dried chillies, soaked
• 2 tbsp sugar
• ⅔ cup oil