Laksa (Soy-Free)

Ingredients

• 1/2 cup Dried Shrimp
• 5 medium Red Chilies
• 6 medium Shallots
• 4 cloves Garlic
• 5.08 cm Galangal (Thai Ginger)
• 2 teaspoons Turmeric Powder
• 2 stalks Lemongrass
• 4 cups Coconut Milk
• 3 tablespoons Fish Sauce
• about 225 g Rice Noodles
• about 450 g Prawns
• about 170 g Fish Cakes
• 2 cups Bean Sprouts
• 1/2 cup Laksa Leaves (Daun Kesum)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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, 5.08 cm 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 (204.4°C / 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 (148.9°C / 150°C) and let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. 5Add the about 450 g of prawns and about 170 g 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 63°C.
6. 6While the soup simmers, bring a separate large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g 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 about 225 g of rice noodles evenly among 4 bowls. Ladle the hot laksa soup, including the about 450 g of prawns and about 170 g 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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