Laksa (Coconut Curry Noodle Soup)

1. Clean and devein the prawns.  Reserve the shells.
2. Heat the oil in a small saucepan.  Add the reserved prawn shells. Fry for 1 or 2 minutes till the shells are red and emit the loveliest aroma. Strain this oil through a metal sieve and discard the shells.
3. Reserve this fragrant oil.  (We will fry our Laksa Paste in this oil). 

♦If making the shortcut paste:

1. Add the mild red chili, shallots, garlic, ginger &  dried prawns to a small blender/grinder and blend to a smooth paste.
2. Set this paste and the store-bought paste, separately aside.

♦If making Laksa Paste from scratch:

1. Soak the dry red chilies along with half of the dried shrimp for 20 minutes, till tender. Drain.
2. Blend all the ingredients for the homemade Laksa Paste, in a small blender/grinder till absolutely smooth adding a tsp of the reserved fragrant oil.

♦Blanching/ cooking of the Laksa component ingredients:

1. While the spice paste is being made, bring another pot of water to boil.
2. Add the rice noodles. Boil 2 - 4 minutes till tender. Remove the noodles with a slotted strainer.
3. Add the wheat noodles to the boiling water, 2 - 4  minutes till tender, and remove as well. (If using fresh noodles here, as is widely used in Singapore, you just need to blanch them in the simmering water till they have softened and heated through, as seen in the video).
4. To the same boiling water add the prawns and poach for 2-3 minutes till the prawns are just tender and cooked through. Remove from the broth.
5. If you're adding chicken add to the same broth, this time adding a little salt and pepper to season and cook till tender. Remove.
6. Set the cooked noodle, prawns, and chicken(and any other of the cooked seafood, you have opted to use) aside, covered.
7. Heat the Fragrant oil(from frying the shells) in a wide nonstick wok. Continue step 8⇓ or 9⇓.
8. »Shortcut paste: Add the freshly ground spice blend.  Fry for 1 minute till oil separates. Then add the store-brought Laksa paste. Stir continuously till the paste gets cooked and moves together in one homogenous mass.  Stir for a good 1 - 2 minutes on low flame.
9. »Laksa Paste from scratch: Add the freshly made Laksa paste(from scratch) and fry on low heat., slowly till color deepens, paste thickens and oil separates.

♦Whichever paste you opted for, Continue to make Laksa as follows⇓:

1. Don't forget to add a 'sprinkling' of water, as needed so that none of the spice paste burns, till nicely cooked.
2. Add about 2½ cups of water/stock and bring to boil.
3. Add the coconut cream and simmer. (Add more water or cream later as needed).
4. Add fried tofu puffs now, and add the fish sauce. lime juice and sugar as per taste, to season well.
5.  When taste is adjusted and the curried broth is cooked, to desired thickness, add the bok choy. Cook only for 30 seconds more. Remove from heat.

♦To Serve:

1. Place Both types of cooked noodles into the bottom of each bowl.
2. Place the cooked prawns, chicken etc.. over the noodles.
3. Pour over as much of the curried broth as desired.
4. Top with the boiled egg, green herbs, followed by beansprouts, followed by the crisply fried shallots.
5. Serve hot! Yummy! Serve Chilli Sambal along with the Laksa if you like. I don't feel the need for it.