Laksa Noodles


  • 75 g Lemongrass, white part only
  • 45 g Belacan Shrimp Paste, browned
  • 36 g Sugar
  • 25 g Shallots, minced
  • 22 g Curry Powder
  • 22 g Ginger, peeled and chopped
  • 22 g Galangal, peeled and chopped
  • 10 ea. Dried Chiles, soaked in hot water; most seeds removed
  • 7 oz. Dried Shrimp, ground into powder
  • 3 oz. Fried Onions
  • 3 oz. Candlenut or Macadamia
  • 2 oz. Garlic Cloves, chopped
  • 2 tsp. Turmeric
  • 5 g Kosher Salt
  • 8 oz. Vegetable Oil
  • 1 T Chicken Bouillon, dissolved in 1 cup water
  • 28 oz. Coconut Milk
  • 14 oz. Lai Fun Thick Rice Noodles
  • 16 ea. Cooked Shrimp
  • 8 to 12 oz. Bean Sprouts
  • 8 ea. Fried Tofu Puffs, quartered
  • Rau Ram, chopped, to garnish


Combine lemongrass, shrimp paste, sugar, shallots, curry, ginger, galangal, chiles, dried shrimp, fried onions, nuts, garlic, turmeric and salt in a food processor to create a smooth paste. Heat oil in a large saucepan and add paste, stirring until fragrant.

Add bouillon liquid and coconut milk, bring to a boil and simmer for 10 minutes, adding more liquid for desired consistency. Adjust seasoning with salt.

Cook noodles per package instructions; drain. To plate, place about 6 to 8 ounces of noodles in a bowl, and top with 4 shrimp and tofu puffs. Ladle sauce over center so that it does not cover shrimp, and garnish with bean sprouts and rau ram herb. Makes 4 servings.

Founder Amy Pryke Native Noodle, Washington Heights, New York