Laksa (Soy-Free)

Ingredients

• 1/2 cup Dried Shrimp
• 5 medium Red Chilies
• 6 medium Shallots
• 4 cloves Garlic
• 2 inches Galangal (Thai Ginger)
• 2 teaspoons Turmeric Powder
• 2 stalks Lemongrass
• 4 cups Coconut Milk
• 3 tablespoons Fish Sauce
• 8 oz Rice Noodles
• 1 lb Prawns
• 6 oz Fish Cakes
• 2 cups Bean Sprouts
• 1/2 cup Laksa Leaves (Daun Kesum)

Instructions

1. 1Place the 1/2 cup of dried shrimp in a bowl and cover them completely with warm water. Allow the dried shrimp to soak for 15 minutes, then drain them thoroughly and set them aside.
2. 2In a food processor, combine the soaked and drained 1/2 cup of dried shrimp, 5 medium red chilies, 6 medium shallots, 4 cloves of garlic, 2 inches of galangal, and 2 teaspoons of turmeric powder. Process these ingredients until a smooth paste forms.
3. 3Prepare the 2 stalks of lemongrass by bruising them with the back of a knife and tying them into a knot. Place a large heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the prepared spice paste and the 2 stalks of lemongrass to the hot pot and cook for 2 to 3 minutes, stirring constantly, until the paste is very fragrant and has deepened in color.
4. 4Pour in the 4 cups of coconut milk and 3 tablespoons of fish sauce, stirring well to combine them with the spice paste. Bring the mixture to a gentle simmer over medium heat (300°F / 150°C) and let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. 5Add the 1 lb of prawns and 6 oz of fish cakes to the simmering soup. Continue to cook for 5 to 7 minutes, or until the prawns turn pink and opaque, and the fish cakes are heated through. The internal temperature of the prawns should reach 145°F (63°C).
6. 6While the soup simmers, bring a separate large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of rice noodles to the boiling water and cook for 3 to 5 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles thoroughly using a colander and set them aside.
7. 7To serve, divide the cooked 8 oz of rice noodles evenly among 4 bowls. Ladle the hot laksa soup, including the 1 lb of prawns and 6 oz of fish cakes, over the noodles. Garnish each bowl with 2 cups of bean sprouts and the 1/2 cup of laksa leaves.

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