Malaysian and Singaporean curry noodle soup where the flavor lives almost entirely in one step - the blended chili paste is fried in oil until it visibly separates and turns deeply fragrant, before coconut milk and stock are even added.
•Bean sprouts, cilantro, sliced green onion, fried shallots, and lime wedges, for serving
Steps
1.Blend all the laksa paste ingredients - the soaked dried chilies, shallots, garlic, lemongrass, galangal, candlenuts, shrimp paste, and turmeric - into a smooth purée.
2.Heat the oil in a large pot and fry the laksa paste for 5-8 minutes, stirring often, until fragrant and the oil visibly separates from the paste - this is the step that most determines the final flavor, so don't rush it.
3.Pour in the stock and coconut milk, stir well, and bring to a gentle simmer.
4.Add the fried tofu and simmer for 8-10 minutes to let it soak up the broth.
5.Add the shrimp and cook just until pink, a few minutes.
Meanwhile, blanch or soak the noodles until tender and divide among bowls.
7.Ladle the hot curry broth with tofu and shrimp over the noodles, and top with bean sprouts, cilantro, green onion, fried shallots, and a squeeze of lime.