Mom’s Sarawak Laksa

Laksa Paste

• 5 red Thai chili stems removed, small
• 4 onion chopped, or shallot, 1 medium
• 1 Tbsp fresh ginger chopped
• 1 Tbsp fresh galangal chopped (or more fresh ginger, aka blue ginger
• 3 cloves garlic peeled
• 2 talks 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 salt 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 easoned chicken breast cooked and shredded
• 12 large Shrimp boiled and sliced in half
• 4 egg 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 lime cut into wedges
• laksa leaves cut into thin strips (or fresh cilantro leaves, chopped, aka ram rau