Laksa Johor (Noodle Soup)

Ingredients

• 8 oz Dried spaghetti
• 4 cups Coconut milk
• 1 tablespoon Dried shrimp paste (belacan)
• 1 cup Fish flakes (such as mackerel)
• 2 stalks Lemon grass, bruised
• 1 inch Galangal, sliced
• 1 inch Ginger, sliced
• 5 pieces Dried chilies, soaked
• 6 pieces Shallots
• 4 cloves Garlic
• 1 teaspoon Turmeric
• 4 pieces Candlenuts (kemiri)
• 1/2 cup Long beans, sliced
• 1/2 cup Cucumber, sliced
• 1/2 cup Bean sprouts
• 1/4 cup Mint leaves
• 0 Salt to taste

Instructions

1. 1Cook the 8 oz dried spaghetti in a large pot of boiling water until al dente, about 8-10 minutes. Drain the spaghetti and set it aside.
2. 2While the spaghetti cooks, prepare the spice paste: In a food processor or blender, combine the 5 pieces of dried chilies (soaked and drained), 6 shallots, 4 cloves garlic, 1 inch ginger (sliced), 1 inch galangal (sliced), 1 teaspoon turmeric, 1 tablespoon dried shrimp paste, and 4 candlenuts. Blend until a smooth paste forms.
3. 3Heat 1 tablespoon of neutral oil (not listed, assume it's okay to use a small amount for sautéing) in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the smooth spice paste and sauté for 5-7 minutes, stirring constantly, until it is very fragrant and slightly darkened.
4. 4Pour in the 4 cups of coconut milk and add the 2 stalks of bruised lemongrass to the pot. Bring the mixture to a gentle simmer over medium-low heat (300°F / 150°C), stirring occasionally, and let it simmer for 10 minutes to allow the flavors to meld. Do not boil.
5. 5Add the 1 cup of fish flakes to the simmering broth. Continue to simmer gently for 20 minutes, stirring occasionally, until the fish flakes are fully incorporated and the broth has thickened slightly. Remove and discard the lemongrass stalks.
6. 6Stir in the 1/2 cup of sliced long beans and cook for an additional 3-5 minutes, until they are tender-crisp. Season the laksa broth with salt to taste, starting with a small amount and adding more if needed.
7. 7To serve, divide the cooked 8 oz spaghetti among four serving bowls. Ladle the hot laksa broth with fish flakes and long beans over the spaghetti.
8. 8Garnish each bowl with the 1/2 cup of sliced cucumber, 1/2 cup of bean sprouts, and 1/4 cup of fresh mint leaves.

Substitutions

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