Mom’s Sarawak Laksa

Laksa Paste

• 5 small red thai chilies, stems removed
• 4 shallots or 1 medium onion, chopped
• 1 Tbsp fresh ginger, chopped
• 1 Tbsp fresh galangal (blue ginger), chopped (or more fresh ginger)
• 3 cloves garlic, peeled
• 2 stalks lemongrass, cut into large chunks
• 6 macadamia nuts (or a handful of cashew nuts)
• 2 Tbsp ground Coriander
• 1 Tbsp ground cumin
• 3 Tbsp tamarind paste*
• ¾ C warm water
• 2 Tbsp canola oil (or vegetable oil)
• 1 Tbsp coconut palm sugar (or brown sugar), packed
• 1 Tbsp curry powder
• 1 Tbsp paprika
• 2 tsp coarse sea salt

For The Laksa Soup

• 4 C chicken broth
• 1 (13.5oz) can coconut milk

Toppings For Laksa

• 1 package rice vermicelli noodles, cooked and drained
• 2 seasoned chicken breasts, cooked and shredded
• 12 large shrimp, boiled and sliced in half
• 4 eggs, scrambled and fried omelette-style, cut into thin strips
• 1 pkg tofu puffs, boiled and drained
• 1 cucumber, julienned
• 1 pkg bean sprouts, washed and lightly cooked with hot boiled water
• 2 limes, cut into wedges
• laksa leaves (ram rau), cut into thin strips (or fresh cilantro leaves, chopped)