Laksa Lemak

🔥 Prep

• Soak 200 g rice vermicelli in warm water for 10 minutes until softened, then drain and set aside.
• Peel and devein 200 g shrimp, pat dry.
• Cut 10 pcs tofu puffs in half.
• Slice 100 g fish cake into thin rounds.
• Rinse 100 g bean sprouts and drain.
• Boil 2 pcs eggs for 8 minutes, cool, peel and halve.

🔥 Cook

• 1. Heat 2 tbsp oil in a large pot over medium heat.
• 2. Add 100 g laksa paste and sauté for 2 minutes until fragrant.
• 3. Pour in 400 ml coconut milk, stir to combine, and bring to a gentle boil over medium-high heat.
• 4. Reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
• 5. Add the shrimp and cook for 3–4 minutes until they turn pink and opaque.
• 6. Add the tofu puffs and fish cake slices, simmer for another 2 minutes.
• 7. Stir in the bean sprouts and cook for 1 minute just until they wilt slightly.
• 8. Taste and adjust seasoning with salt or a squeeze of lime if needed.
• 9. Divide the soaked rice vermicelli into serving bowls.
• 10. Ladle the hot laksa broth over the noodles, ensuring each bowl gets shrimp, tofu, fish cake, and sprouts.
• 11. Top each bowl with halved boiled eggs.

🔥 Serve

• Garnish with fresh cilantro, sliced red chili, and a lime wedge on the side.
• Offer sambal oelek or extra laksa paste for those who want more heat.
• Serve immediately while hot, accompanied by a side of sliced cucumber or lettuce for crunch.