I am interested in getting this one. My mouth is watery for the spicy taste this noodle may offer. One thing more that pushes my taste buds to over function is the coconut mix used in the Laksa noodles recipe. Any food preparation with coconut mix or coconut milk enhances my appetite.

I don’t know if this noodle is present in the Philippines. I would like my wife to prepare this for me. I know she could understand to follow the simple recipe posted here.

It looks delicious as always, Peachy! I think the Asam version looks intriguing. I do like the rice vermicelli 🙂

To make laksa paste, place chillies and shrimp in two separate bowls and cover both with enough boiling water to cover. Leave for 20 minutes or until softened. Drain well, then process with remaining ingredients in a food processor to a smooth paste.

Heat oil in a large saucepan over medium heat. Add laksa paste and cook, stirring, for 2 minutes or until fragrant. Add stock and sugar. Stir to combine, then bring to a simmer. Add chicken, return to a simmer and cook for 4 minutes. Add prawns and cook for 1 minute or until chicken is cooked through and prawns are almost cooked.

Add coconut milk, fish balls, tofu puffs and beansprouts. Stir gently to combine, then bring almost to a simmer. Reduce heat to low and cook for 2 minutes or until prawns are just cooked, beansprouts are wilted and fish balls and tofu are heated through.

Meanwhile, place noodles in a large bowl. Pour over enough boiling water to cover, then stand for 2 minutes or until heated through. Drain well. Divide noodles, then laksa mixture among bowls. Scatter over fried shallots and mint leaves. Spoon over chilli sambal, if desired, and serve immediately with lime wedges.