Cut vegetables in cubes
Blend everything in a food processor
Prepare the belacan, lemongrass and pandan leaves. Set aside
Preparing the chili paste: Grind the wet ingredients and belacan in a food processor.
Heat oil in a wok and add the raw paste in. Stir continuously and ensure the paste is not burnt at the bottom of the wok. This should take approx 30mins duration.
Meanwhile boil water in a pot. Add the pandan leaves and lemongrass. Allow to boil while you're cooking the chili paste.
Chili paste should look like this when it's done. Dark red colour, with oil afloat.
Add 3/4 of the paste into the boiling soup base. Allow to boil for 20mins.
Add vegetables of your choice and coconut milk into the pot. Allow to boil for 10mins. The indication is when the red chili oil starts to reveal itself. (Coconut milk produces oil naturally)
Vermicelli needs to be soaked in hot water for 10mins prior. Boil a small pot of water and place your noodles in. I usually use both vermicelli & yellow noodles / ramen.
The balance of the 1/4 chili paste can be used as condiments. Add 2 tablespoons of lemon juice into the paste so that it tastes slightly zesty to compliment the laksa.
Place cooked noodles into a bowl and scoop the soup with veggies in. I like having curry chicken & blanched shrimps as add-ons. Serve immediately.
- Soup base ingredients
- 300.0ml Coconut milk (fresh or UHT)
- 1.0l Water
- 3.0 Pandan leaves
- 2.0 Fresh lemongrass
- Curry paste ingredients
- 300.0g Fresh chilies (deseeded)
- 1.0 Large red onion
- 1.0 Thumb sized fresh turmeric
- 2.0 Knobs of belacan (dried shrimp paste)
- 1.0Tbsp Curry powder (poultry or seafood)
- 1.0c Cooking oil (olive or canola works)
- Chili paste condiment
- Cooked chili paste above
- 2.0Tbsp Lemon / lime juice