Laksa

Ingredients

• 0.75 ounces dried red chilies – stems and most seeds removed, soaked
• 2 cups boiling water – for soaking chilies
• 6 each shallots – coarsely chopped
• 6 cloves garlic – coarsely chopped
• 1 ounces galangal – sliced
• 2 stalks lemongrass – tender inner parts thinly sliced
• 2 tsp turmeric powder
• 6 each candlenuts
• 1 tbsp shrimp paste (belacan) – toasted
• 3 tbsp neutral oil
• 28 ounces coconut milk
• 4 cups low-sodium chicken stock
• 1 tbsp palm sugar – grated
• 1.5 tsp kosher salt
• 0.75 pounds boneless skinless chicken thighs – thinly sliced
• 0.75 pounds medium shrimp – peeled and deveined
• 8 ounces fried tofu puffs – halved
• 6 ounces fish cake – thinly sliced
• 1 pounds thick rice noodles
• 2 cups bean sprouts
• 4 each eggs – hard-boiled and halved
• Vietnamese mint leaves – finely sliced (for serving)
• limes – cut into wedges (for serving)
• 4 each fresh red chilies – stemmed (for sambal)
• 1 tbsp lime juice – for sambal
• 0.5 tsp granulated sugar – for sambal
• 0.125 tsp fine salt – for sambal

Instructions

1. Soak the dried red chilies in the boiling water until pliable, 15–20 minutes; drain and reserve 0.5 cup of the soaking liquid.
2. Place the eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then reduce to a gentle simmer for 9 minutes. Transfer to ice water, peel, and halve; set aside.
3. Toast the shrimp paste (belacan) in a dry skillet over medium heat until fragrant, 1–2 minutes. Blend the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric powder, candlenuts, the toasted shrimp paste, and 0.25–0.5 cup reserved chili soaking liquid to a smooth paste.
4. Make the chili paste (sambal): pound or blend the fresh red chilies with the lime juice, granulated sugar, and fine salt until a coarse paste forms; set aside for serving.
5. Heat the neutral oil in a large pot or Dutch oven over medium heat. Fry the spice paste, stirring, until deeply fragrant and slightly thickened, 5–7 minutes.
6. Stir in the coconut milk and low-sodium chicken stock. Bring to a gentle simmer and cook 10 minutes. Season with the palm sugar and kosher salt.
7. Add the boneless skinless chicken thighs and simmer until just cooked through, 6–8 minutes.
8. Add the medium shrimp and cook until pink and opaque, 2–3 minutes.
9. Stir in the fried tofu puffs and fish cake and simmer until heated through, 2–3 minutes. Keep the broth at a bare simmer on low.
10. Meanwhile, cook the thick rice noodles in a separate pot of boiling water according to package directions until just tender; drain and rinse briefly to stop cooking.
11. Quickly blanch the bean sprouts in the noodle water for 10–15 seconds; drain well.
12. Divide the noodles among 4 bowls. Ladle over the hot laksa broth with chicken, shrimp, tofu puffs, and fish cake. Top each bowl with bean sprouts and egg halves, sprinkle Vietnamese mint leaves, and serve immediately with lime wedges and the chili paste (sambal) at the table.