Laksa Paste:

• 5 small bird's eye chili stalks removed, red Thai
• 4 onion chopped, or shallots (1 medium
• 1 tablespoon ginger minced, fresh
• 1 tablespoon galangal blue ginger, chopped, fresh
• 3 cloves garlic minced
• 2 talks lemongrass cut into large chunks, fresh
• 6 candlenuts (or you can use macadamia nuts or a handful of cashew nuts if you can't find candlenut)
• 2 tablespoon ground coriander
• 1 tablespoon cumin ground
• 3 Tbsp (50g) tamarind pulp or if using tamarind paste, depending on how runny the tamarind paste is, use 4-6 tablespoon and omit the water, ¾ cup warm water
• 3 Tbsp (50g) water or if using tamarind paste, depending on how runny the tamarind paste is, use 4-6 tablespoon and omit the water, ¾ cup warm water
• 2 tablespoon avocado oil or vegetable oil
• 1 tablespoon coconut palm sugar or brown sugar
• 1 tablespoon curry powder Malaysian-style
• 1 tablespoon paprika
• 2 teaspoon salt sea salt

Soup base:

• 4 C chicken broth add more if you prefer it more soupy
• 1 can coconut milk

Toppings for laksa:

• 1 pkg rice vermicelli noodles cooked and drained, fine
• 2 chicken breasts cooked and shredded, seasoned
• 12 large Shrimp boiled and sliced in half, or prawns
• 4 large egg scrambled and cooked omelette-style, cut into thin strips
• 1 pkg tofu puffs boiled and drained
• 1 cucumber julienned
• 1 pkg bean sprout washed and lightly cooked with hot boiled water
• 2 lime cut into wedges
• laksa leaves cut into thin strips, rau ram, Vietnamese coriander
• red chili optional, Thai
• fermented shrimp paste optional, belacan