8 shallots chopped
12 large dried red chillies, soaked in lukewarm water for 1 hour
200g dried shrimps soaked in lukewarm water for 4 hours
2 stalks lemongrass sliced
5 cashew nuts
2 garlic cloves chopped
2 teaspoon shrimp paste
1 teaspoon oil
Noodles
600g rice vermicelli
Soup
1 cup coconut milk
750ml chicken stock
3 basil leaves
2 stalks lemongrass flatten and tie in knots
Place dried chillies in a small heatproof bowl. Cover with boiling water. Let it stand for 10 minutes or until softened. Drain.
Make laksa paste. Spices are best ground on the stone mortar and pestle to form laksa paste. Add one ingredient at a time once the spices form a smooth paste. You can also use the food processor but avoid adding water to the laksa paste.
Heat enough oil in the wok to cover the laksa paste. Stir fry laksa paste, basil leaves and lemongrass till fragrant. Then add shredded chicken, tau pok, fish cakes, prawns, clams, eggs and bean sprouts.
Add stock and slowly bring to boil over low heat.
Add coconut milk. Stir and simmer.
Boil rice vermicelli and drain. Set aside.
Scoop the laksa soup onto the rice vermicelli and arrange garnish (shredded chicken, tau pok, fish cakes, prawns, clams, eggs and bean sprouts nicely on top of the rice vermicelli . Enjoy!