Laksa (Spicy Coconut Noodle Soup)

• 8 oz thick rice noodles (laksa noodles)
• 1 can (14 oz) coconut milk
• 3 tbsp laksa paste or red curry paste
• 4 cups chicken stock
• 8 oz shrimp, peeled
• 1 cup sliced fish cakes
• 1 cup fried tofu puffs, halved
• 1 cup bean sprouts

Instructions

1. 1

   Cook the rice noodles according to package instructions. Drain and set aside.

2. 2

   In a large pot, heat the oil over medium heat. Add the Laksa paste (or red curry paste) and fry for 2-3 minutes until fragrant.

3. 3

   Pour in the chicken (or vegetable) stock and bring to a boil. Reduce heat and simmer for 10 minutes.

4. 4

   Stir in the coconut milk, fish sauce, and sugar. Simmer gently for another 5 minutes. Do not let it boil vigorously to avoid separating the coconut milk.

5. 5

   Add the shrimp, fish cake slices, and tofu puffs. Cook for 3-4 minutes until the shrimp stays pink and cooked through.

6. 6

   Divide the noodles and bean sprouts among serving bowls.

7. 7

   Ladle the hot soup over the noodles. Garnish with fresh cilantro (or laksa leaves), sliced chilies, and a lime wedge.