Sarawak Laksa

Instructions

1. Prepare the noodles
   Soak the rice vermicelli noodles in warm water for about 10 minutes until soft. Drain well and set aside. Blanch the noodles in boiling water for 10-15 seconds, then drain and divide among serving bowls.
2. Make the laksa paste
   In a food processor, blend the shallots, garlic, galangal, soaked dried chilies, and toasted belacan until it forms a smooth paste. Add a little water if needed to help blending.
3. Cook the laksa paste
   Heat vegetable oil in a large pot over medium heat. Add the blended laksa paste and lemongrass. Fry for 8-10 minutes, stirring frequently until fragrant and the oil separates from the paste.
4. Prepare the broth
   Pour in the chicken stock and bring to a boil. Add the tamarind paste and stir well. Reduce heat to simmer for 10 minutes to allow flavors to meld. Add coconut milk and simmer for another 5 minutes. Be careful not to let it boil vigorously after adding coconut milk to prevent curdling.
5. Cook the prawns
   Add the prawns to the simmering broth and cook for 2-3 minutes until they turn pink and are just cooked through. Remove and set aside. Season the broth with salt to taste.
6. Assemble the laksa
   Place the shredded chicken and cooked prawns on top of the prepared noodles in each bowl. Carefully ladle the hot laksa broth over the noodles and toppings.
7. Garnish and serve
   Top each bowl with bean sprouts, sliced omelet, fresh coriander leaves, and a squeeze of lime juice. Serve immediately while hot for the best flavor experience.