LAKSA NOODLE SOUP
1 tbs oil
1/2 brown onion, cut into wedges
1 stick lemongrass, finely sliced
5cm thumb ginger, julienned
1 large green chili, sliced
3 cloves garlic, chopped
2 tbs curry laksa paste (I use this one: Tean's Gourmet Tumisan Kari Laksa Paste For Curry Laksa)
2 cans 400ml coconut milk
To serve
Fresh egg noodles
Soft boiled eggs
Sliced green chili
Coriander
Step 1. Saute onion, lemongrass, ginger, chili and garlic in a little oil. Cook gently until aromatic and onion is softened slightly. Add the laksa paste and cook out for 3-5minutes.
Step 2. Add coconut milk and stir well to combine all the laksa paste. Cook, gently simmering for 15-20mins or until the sauce has “split” (i.e. you will see the delicious orange oil forming on the top of the soup).
Step 3. Serve over freshly cooked egg noodles, and top with your toppings - I used egg, chili and coriander, but I also love to add fried tofu puffs to the soup as well!
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