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	LAKSA (THICK RICE NOODLE IN SPICY COCONUT SOUP)

				Ingredients: Laksa Paste • 6 long dried red chilies • 8 shallots, coarsely chopped • 5 candlenuts • 5gm fresh galangal, peeled coarsely chopped • 2 stems lemon grass, pale selection only, coarsely chopped • 50ml peanut oil • 30gm fresh turmeric, finely grated • 15gm shrimp paste • 1 garlic clove, coarsely chopped Laksa Condiments • 600gm thick rice noodle • 100gm bean sprout • 10gm laksa Leaves, thinly sliced • 8 fish balls • 8 tau poks (tofu puffs) Other • 20ml corn oil • 750ml chicken stock • 200ml Kara Coconut Cream

	Method:
	Laksa Paste Boil the dried chilli till soft, drain and chop them coarsely. Place the chopped chillies, shallots, galangal, lemon grass, peanut oil, tumeric, shrimp paste, and garlic cloves into a food processor and grind until fine. Laksa Soup Heat up the pot with corn oil for 3 minutes, stir fry the laksa paste and add in chicken stock. Fold in Kara Coconut Cream to make laksa soup. Leave the soup to simmer for 3 to 5 mins. Blanch the noodle in boiling water for a few minutes, drain and divide between bowls. Pour in soup. Present as shown in the picture. Serving portion: 4 persons
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