Laksa

Posted By :: Nisha Anand
Serving Size ::	4-6
Cuisine type ::	Oriental
Cooking time ::	20-40 mins
Course ::	Soup

INGREDIENTS

4 cups yellow noodles or spaghetti, cooked
100g bean sprouts, blanched
350g bean curd (3 small pieces)
2 cups coconut milk
6 dry red chilies
8 fresh red chilies
1 pod garlic
2" piece ginger
2" piece galangal
1" piece fresh turmeric or 1 1/2 turmeric powder
2 stalks lemon grass
2 tsp sugar
3-4 tsp kesom leaves, chopped
4-5 tbsp oil
oil for deep, frying
salt to taste

METHOD

Cut bean curd into cubes and deep-fry. 

Boil, the chilies in a little water until soft. Grind to a paste. Grind shallots, garlic, ginger, galangal, turmeric, and lemon grass in to a paste. 

Heat oil and fry the shallot paste until light brown. Add the blended chilies and fry for a few seconds and add 2 1/2 cups of water. Boil for a few minutes and add the coconut milk. When it starts boiling add the bean curd, sugar and salt. Boil for a few more minutes.

To Serve:
Top the bowl of noodles with bean curd gravy. Garnish with blanched bean sprouts, and kesom leaves.

Note the name variations for kesom leaves -
Duan kesom
Rau ram
Vietnamese mint
Water pepper
Vietnamese coriander
Lakse leaf

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