Singaporean Laksa Lemak - Creamy Coconut Curry Noodle Soup

Name: Singaporean Laksa Lemak - Creamy Coconut Curry Noodle Soup
Ingredients: dried chili; dried shrimp; macadamia nuts; lemongrass; galangal; turmeric; chili leaves; garlic; shallots; shrimp paste; shrimp stock; clams; coconut milk; fish sauce; sugar; thick rice noodles; fish cakes; tofu puffs; mung bean sprouts; Thai basil; mint

#laksa#curry paste#shrimp#coconut milk#Pailin's Kitchen

This rich and aromatic Singaporean Laksa Lemak features a creamy coconut curry broth infused with shrimp paste, lemongrass, and spices, complemented by fresh seafood, tofu puffs, and rice noodles. Garnished with Thai basil and mint for a vibrant finish.

Ingredients extracted via AI

dried chilidried shrimpmacadamia nutslemongrassgalangalturmericchili leavesgarlicshallotsshrimp pasteshrimp stockclamscoconut milkfish saucesugarthick rice noodlesfish cakestofu puffsmung bean sproutsThai basilmint

Procedure generated via AI

Grind dried chilies and dried shrimp into a powder using a coffee grinder.
Add macadamia or cashew nuts and mix with the dried ingredients.
In a blender, blend lemongrass, galangal, turmeric, fresh chili, and chili leaves into a fine paste.
Add garlic, shallots, and shrimp paste, then blend everything into a smooth paste.
Heat three to four tablespoons of oil in a pan and fry the spice paste until it softens and oil starts to separate on the surface.
Pour in the coconut milk and stir until the mixture turns golden brown.
Add whole shrimp with heads and shells, sauté until they start to brown and release their aroma.
Add 5 cups of water, scrape the browned bits from the pan, and simmer gently for 45 minutes to develop the stock.
Once cooked, strain the broth to remove shells. Add clams, cover, and cook over high heat for 1 to 2 minutes until the clams open.
Remove the clams and set aside, keeping the broth in the pan.