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Authentic Laksa Noodle Soup



Main Mixture

  • 360 ml UFC Velvet Coconut Milk unsweetened
  • 2 Tbsps. Vegetable Oil
  • Laksa Paste
  • Shrimp Stock
  • 2 Tbsps. Fish Sauce
  • 1 Tbsp. Sugar
  • Yakisoba Noodles
  • Fried Tofu
  • Fish Balls
  • Hue Guo/Chinese Fish Sausage
  • Shrimps
  • Boiled Eggs
  • Vietnamese Coriander
  • Bean Sprouts

Laksa Paste Mixture

  • 15 g Soaked Red Chilies
  • 3 Tbsps. Blended Soaked Dried Shrimp
  • 1.5 Tbsps. Shrimp Paste
  • ¼ Tsp. Pepper
  • 7-8 Cloves Garlic
  • ½ Cup Shallots
  • 2 Stalks Sliced Lemongrass
  • 15 g Galangal
  • 15 g Turmeric
  • ¼ Cup Baked Macadamia Nuts

Shrimp Stock Mixture

  • 180 g Shrimp Heads
  • 2.5 Cups Water


Prepare Laksa Paste

  1. Combine soaked red chilies, soaked dried shrimp, pepper, garlics, shallots, sliced lemongrass, galangal, turmeric, shrimp paste, baked macadamia nuts in a blender until well blend.
    Prepare Shrimp Stock
  2. Bring shrimp heads to a saucepan and stir fry until fragrant. Add water and simmer for 20 minutes.
    Prepare Laksa Noodle Soup
  3. Add cooking oil and laksa paste, stir fry until fragrant. Add UFC Velvet Coconut Milk and stir to combine. Add the shrimp stock and simmer the mixture for 10 minutes. Season with sugar, fish sauce then add fried tofu and simmer until the tofu is tender.
  4. Blanch fish balls, yakisoba noodles, hue guo/chinese fish sausage and shrimps in boiling water. Put all in deep bowl and ladle over the soup. Top with boiled egg, Vietnamese coriander, bean sprouts and serve.
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