Malaysian Laksa (Coconut Curry Soup)

Step 1

In a large stockpot, add the oil and saute the instant curry paste until well combined

Step 2

Add the chicken broth, water, lemongrass, lime leaves,4 tofu puffs and bring to a boil

Step 3

Lower the heat to a simmer and add in the evaporated milk and coconut milk

Step 4

Add salt to taste and keep the stock on simmer stirring occasionally

Step 5

Soak the vermicelli noodles with some warm water until soft, drain and set aside.

Step 6

In a serving bowl, put the noodles, and a handful of bean sprouts.

Step 7

top the noodles with 3 cooked shrimp, a tofu puff, and a few egg slices.

Step 8

Use a ladle and pour the laksa broth over the noodles.

Step 9

Garnish with some bean sprouts and pea sprouts

Step 10

Serve with a side of curry paste, if desired

Step 11

Serve hot