Laksa Johor (Malaysian Noodle Soup)

Ingredients

• 0.5 cup Dried Shrimp
• 1 lb Fish Fillets (Cod or Haddock)
• 2 tbsp Coconut Oil
• 2 large Onion
• 6 cloves Garlic
• 2 inch Ginger
• 2 stalks Lemongrass
• 1 inch Galangal
• 2 tbsp Chili Paste
• 2 cans Coconut Milk
• 2 tbsp Fish Sauce
• 1 lb Rice Noodles
• 1 medium Cucumber
• 1 cup Bean Sprouts
• 0.5 cup Mint Leaves

Instructions

1. 1Place the 0.5 cup dried shrimp in a medium bowl and cover completely with hot tap water. Let the dried shrimp soak for 30 minutes, then drain them thoroughly in a fine-mesh sieve and set aside.
2. 2Place the 1 lb fish fillets in a 2-quart saucepan and cover them completely with cold water. Bring the water to a gentle simmer over medium heat (180°F/82°C) and cook for 8-10 minutes, or until the fish reaches an internal temperature of 145°F/63°C and flakes easily with a fork. Carefully remove the fish from the water, let it cool for 5 minutes to make it easier to handle, then flake it into 1-inch bite-sized pieces and set aside.
3. 3Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot over medium heat (350°F/177°C). Add the 2 large onions, peeled and chopped into 1/2-inch pieces; the 6 cloves of garlic, peeled and minced; the 2 inches of ginger, peeled and minced; the white parts of the 2 stalks of lemongrass, thinly sliced; and the 1 inch of galangal, peeled and minced. Cook, stirring frequently, for 5 minutes, until the mixture is fragrant and the onions have softened and become translucent.
4. 4Add the 2 tbsp chili paste and the soaked and thoroughly drained 0.5 cup dried shrimp to the pot. Stir well and cook for 2 minutes more, until the chili paste darkens slightly and becomes very aromatic.
5. 5Pour in the 2 cans of coconut milk, add the flaked 1 lb fish, and stir in the 2 tbsp fish sauce. Bring the mixture to a gentle simmer over medium heat (180°F/82°C). Let it simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld; do not allow it to boil rapidly.
6. 6While the broth simmers, bring 4 quarts of water to a rolling boil in a large pot. Add the 1 lb rice noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the cooked 1 lb rice noodles thoroughly in a colander.
7. 7Divide the cooked and drained 1 lb rice noodles evenly among 6 serving bowls. Ladle the hot laksa broth from the pot generously over the noodles in each bowl.
8. 8Garnish each bowl with 1/4 cup of the 1 medium cucumber, thinly sliced into 1/8-inch rounds; 1/4 cup of the 1 cup bean sprouts; and 5-6 of the 0.5 cup mint leaves before serving immediately.

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