Gluten-Free Coconut Curry Laksa - Healthy World Cuisine

Ingredients

• 2 bird chillies (fresh (more or less for desired heat level))
• 2 chili peppers (dried (more or less for desired heat level))
• 2 shallots (peeled and chopped)
• 5 garlic (peeled )
• 2 inch Galangal (Kha) (knob peeled fresh (can exchange with fresh ginger))
• 2 inch turmeric (peeled, fresh (can exchange with 1 teaspoon dried ground))
• 2 stalks lemongrass ( fresh white parts only, chopped)
• 3 tbsp dried shrimp (soaked and drained)
• 2 tsp curry powder - (ground (or 4 fresh curry leaves))
• 1 tbsp coriander root ((or 1 teaspoon dried ground))
• 6-8 macadamia nuts ((or candle nuts))
• 2 tsp salt (or to taste)
• 2 tbsp brown sugar
• 150 grams rice noodles (medium (soaked for 5 minutes in hot water, rinse with cold water and drain))
• 1 tbsp canola oil
• 3 cups chicken broth ((can use vegetable broth, shrimp broth) gluten free)
• 13 oz coconut milk (or about 1 cup)
• 3 stalks lemongrass (beaten and chopped in half so that they release flavour (optional))
• 2 leaves kaffir lime leaves (fresh leaves, remove the stem to release flavour (optional))
• 6 shrimp
• 4 oz tofu (firm cut into large cubes)
• 2 limes (quartered fresh, I used key limes (optional))
• 2 hard boiled eggs (2 cut in half (optional))
• 1/2 cup bean sprouts (cut in half also known as mung beans (optional))
• cilantro (handful roughly chopped (coriander or Vietnamese coriander called daun kesum) –(optional))
• Chili sambal sauce (as desired (optional))