Siamese Laksa

A spicy coconut flavoured broth eaten with noodles, also known as laksa lemak, Nyonya laksa or Thai laksa. Traditionally flavoured with laksa leaves (Vietnamese mint). As with curries, the flavour is carried in the oil. Below is the general technique for developing the aroma of the spices. This recipe makes use of dried spices.

Spice paste:
1 T Kashmiri chilli powder (or to taste)
2 t coriander seed, roasted and milled
2 t turmeric powder
1 t galangal powder
2 t ginger powder
1 t dried shrimp paste, belachan (optional), roasted
4 T water

Sauce:
1 onion, around 1 c when finely chopped
1 garlic, around 1 t when finely chopped
4 T oil, plus more as needed
2 T spice paste
4 kaffir lime leaves (or lemon zest)
1 lemongrass stalk (or lemon zest), bruised
2 pieces tamarind skin (or lemon juice)
2 candlenuts (or Brazil nuts or macadamia), milled (optional, for thickening sauce)
1.5 L water (or stock from poaching the meat below)
1/2 c coconut cream
1/2 t salt
1/2 t pepper
laksa leaves (Vietnamese mint), optional

Noodles:
250 g rice stick noodles, soaked in hot water for 7 minutes
1 c bean sprouts, blanched
1 c oriental vegetable like choy sam, blanched
1 c poached/steamed fish, prawn and/or chicken
1 sprig coriander
1 red chilli, sliced
lemon or lime slices for serving

1. Make the spice paste by mixing dried spices with water. Let stand for 15 minutes.

2. Next make the sauce. Gently saute the onion with oil until softened, then add the garlic and continue to saute until the garlic turns golden. Adjust oil as needed.

3. Add the spice paste and gently fry until the mix darkens slightly and the oil separates.

4. Add lime leaves, lemongrass, tamarind, candlenuts and water. Simmer 30 minutes, until oil floats to the top.

5. Add coconut cream, and season with salt and pepper. Simmer gently for 5-10 minutes.

6. Add laksa leaves.

7. Assemble the noodles, vegetables and meat in serving bowls

8. Pour over the sauce, garnish with coriander, chilli slices and lemon slices. Serve immediately.