About the Recipe
Whole Shrimp with head (preferably) 1/2 pound
Galangal 1 large knob
ginger 1 knob
1-10 dries thai chilies (depending on the degree of spiciness desired)
Garlic 10 cloves
5 Charlotte (or 1/2 purple onion)
1 Lemon grass
1 coriander stem and root
Cashew 2 table spoon
2 table spoon of dried shrimp
1 teaspoon of shrimp paste
1 tea spoon of turmeric
1 table spoon of coriander seeds
Coconut milk/cream 200cc
Tofu 1/2 package or 20 fried tofu cubes
Handful of Thai basil
Handful of mung bean sprouts
Handful of cilantro
(Optional) a few mint leaves
(Optional) handful of kale or arugula
Glass noodle (desired amount)
(Instruction for Laksa paste) all following in a blender and blend:
dried chili, dried shrimp, cashew, garlic, onion(Charlotte), ginger, galangal, lemongrass . Add water as needed to achieve pureed consistency.
Make Laksa paste as instructed above. If you don’t want to, alternatively you could purchase it from Asian supermarket. If not, Thai curry paste with curry powder combination can serve as an alternative too.
Add laksa paste on sesame oil and heat for 2 minutes Add coconut cream and shrimp stock. Add fish sauce. You can add prawn (peeled vs non-peeled) and then add more or less 1 table spoon of fishsfauce (the amount it requires to achieve desired saltiness) You can add puffy fried tofu cubes or if not simply add plain tofu.
Traditionally noodle is accompanied and my choice of noodle is most of the time small amount of Glass noodle. (Glycemic index of 20) Alternatively I used tofu noodle as well which works perfectly fine for me as well. Obviously if you have only non-whole grain noodle that is fine too but try to incorporate more vegetables that could go along well so that the glycemic index lowers. My advice is to use Thai basil, bean sprouts, scallion, mint and cilantros as much as possible. And adding kale or arugula could go well.