Laksa with tofu, eggs and snake beans recipe | Gourmet Traveller recipe

Ingredients

• 1 tbsp peanut oil
• 1.4 litres coconut milk
• 500 ml chicken stock
• 1 tbsp fish sauce, or to taste
• 1 tbsp shaved light palm sugar, or to taste
• 1 bunch snake beans, cut into 5cm lengths
• 400 gm thin dried rice noodles
• 6 boiled eggs, halved
• To serve: Vietnamese mint
• To serve: cucumber, cut into julienne
• Laksa paste
• 20 gm shrimp paste
• 8 candlenuts (see note)
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 2 lemongrass stalks (white part only), coarsely chopped
• 1 Spanish onion, finely chopped
• 6 dried long red chillies, soaked in warm water for 1 hour, drained
• 20 gm galangal, pounded with a mortar and pestle (4cm piece)
• 15 gm turmeric, coarsely chopped (3cm piece)
• 3 garlic cloves, crushed
• Fried tofu
• For deep-frying: vegetable oil
• 500 gm silken tofu, cut into 4cm cubes
• 75 gm plain flour (½ cup)