Laksa Johor (Soy-Free)

Ingredients

• 200 g Dried Rice Noodles
• 500 g Mackerel (or Sardines)
• 800 ml Coconut Milk
• 50 g Dried Shrimp
• 10 pieces Shallots
• 6 cloves Garlic
• 2 inch Ginger
• 1 inch Galangal
• 1 inch Turmeric
• 2 tbsp Chili Paste (soy-free)
• 2 tbsp Lemon Juice
• 1 piece Cucumber
• 100 g Long Beans
• 100 g Bean Sprouts
• 2 tbsp Mint Leaves
• 1 tsp Salt
• 1 tsp Sugar
• 2 tbsp Vegetable Oil

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 200 g Dried Rice Noodles and cook for 5-7 minutes, or until they are tender but still firm to the bite. Immediately drain the noodles and rinse them with cold water to prevent sticking, then set them aside.
2. 2Place the 500 g Mackerel in a large pot and add just enough water to cover the fish. Bring the water to a gentle simmer over medium heat (around 180°F / 82°C) and poach the fish for 8-10 minutes, or until the fish flakes easily with a fork. Carefully remove the fish from the pot, let it cool slightly for 5 minutes, then remove all bones and flake the flesh; reserve the cooking liquid, which is your fish stock.
3. 3Place the 50 g Dried Shrimp in a bowl and cover them with warm water; let them soak for 15 minutes, then drain. Peel the 10 pieces Shallots, 6 cloves Garlic, 2 inch Ginger, 1 inch Galangal, and 1 inch Turmeric; roughly chop the ginger, galangal, and turmeric. Combine the soaked dried shrimp, peeled shallots, peeled garlic, chopped ginger, chopped galangal, chopped turmeric, and 2 tbsp Chili Paste in a blender or food processor, then blend until you have a very smooth paste, adding a tablespoon of water if needed to help it blend.
4. 4Heat the 2 tbsp Vegetable Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the blended spice paste and cook, stirring frequently, for 5-7 minutes, until it becomes very fragrant and has darkened slightly; be careful not to burn it.
5. 5Add the flaked 500 g Mackerel and the reserved fish stock to the pot with the spice paste, stirring everything together well. Pour in the 800 ml Coconut Milk and bring the mixture to a gentle simmer over medium-low heat (around 180°F / 82°C), ensuring it does not boil vigorously. Simmer for 15-20 minutes, stirring occasionally, allowing the flavors to deepen and the broth to thicken slightly, then stir in 1 tsp Salt, 1 tsp Sugar, and 2 tbsp Lemon Juice.
6. 6While the broth simmers, prepare the garnishes: thinly slice the 1 piece Cucumber into rounds. Trim the ends off the 100 g Long Beans and slice them thinly on an angle into 1/4-inch pieces. Rinse the 100 g Bean Sprouts and wash the 2 tbsp Mint Leaves.
7. 7To serve, divide the cooked 200 g Dried Rice Noodles among four bowls. Ladle the hot laksa broth generously over the noodles. Garnish each bowl with the sliced 1 piece Cucumber, sliced 100 g Long Beans, rinsed 100 g Bean Sprouts, and washed 2 tbsp Mint Leaves.

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