Laksa

Instructions

1. Soak the rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
2. Heat vegetable oil in a large pot over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
3. In the same pot, add the coconut milk, chicken or vegetable stock, tamarind paste, sugar, and fish sauce. Stir to combine and bring to a gentle simmer.
4. Add the tofu puffs to the pot and simmer for 5 minutes, allowing them to soak up the flavors.
5. Add the softened rice noodles and cooked shrimp to the pot. Stir well to combine and heat through.
6. Divide the bean sprouts and sliced hard-boiled eggs among serving bowls.
7. Ladle the laksa soup over the bean sprouts and eggs in each bowl.
8. Garnish with fresh cilantro and mint leaves.
9. Serve with lime wedges on the side for squeezing over the soup.