Authentic Malaysian Laksa

Ingredients

• 200 g rice vermicelli noodles
• 100 g laksa paste
• 400 ml coconut milk
• 500 ml chicken broth
• 200 g shrimp, peeled and deveined
• 100 g tofu puffs, halved
• 100 g bean sprouts
• 2 hard-boiled eggs
• 2 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp sugar
• fresh cilantro
• lime wedges

Steps

1. Prepare the rice vermicelli noodles according to package instructions, drain, and set aside.
2. Heat vegetable oil in a large pot over medium heat. Add the laksa paste and fry for 2-3 minutes until fragrant.
3. Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
4. Add the tofu puffs to the soup and let them soak up the flavors for about 5 minutes.
5. Stir in the fish sauce and sugar. Taste and adjust seasoning if needed.
6. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through.
7. To serve, divide the cooked noodles and bean sprouts into bowls.
8. Ladle the hot soup, shrimp, and tofu puffs over the noodles.
9. Top each bowl with a hard-boiled egg half, fresh cilantro, and a lime wedge.