Ingredients
The following ingredients have 4 Servings
- 3 lbs thick rice noodles usually used for laksa
- 2 Tbsp cooking oil
- shrimp heads and shells from 300 gr of shrimp
- 8 cups water
- 2 cups coconut cream
- 2 cups coconut milk
- 3 Tbsp fish sauce
- 1 Tbsp sugar
- 1 tsp salt ((more to taste))
- 10 shallots (peeled)
- 80 gr dried shrimp (soaked in warm water for 15 minutes)
- 12 piece candlenuts
- 20 dried red chili (see notes, soaked in warm water until soft)
- 1 inch ginger
- 2 thumbsize turmeric root (or use 1 Tbsp turmeric powder)
- 2 inches galangal (or use 1 Tbsp galangal powder)
- 4 stalks lemongrass (use the tender white part, cut into smaller pieces)
- 1 handful laksa leaves / Vietnamese coriander/ rau ram
- 1 Tbsp coriander powder
- 1/3 cup oil
- 800 gr shrimp (keep the shells and head for stock)
- 300 gr fish balls or fish cakes
- 500 gr fresh or frozen cockles (optional, thaw if frozen)
- 10 -15 fried tau pok (cut into half or quarter with kitchen shears)
- 300 gr beansprouts
- 1/3 cup laksa leaves / Vietnamese coriander/ rau ram (finely chopped)
- 200 gr dried red chili (soaked in warm water until soft)
- 1 Tbsp shrimp paste/ belacan
- 1 tsp sugar
- 1/4 cup cooking oil
- Salt to taste
